I often makethis recipe
when I make my own green curry paste. It is delicious, and I often double or triple the recipe and freeze the extra for later.
To make a curry, I usually make some rice noodles, stir fry fry some vegetables and tofu, and then add canned coconut milk and water and the curry paste.
I bet this would be a good marinade for tofu, or mixed into some sort of sandwich spread or dip, but I have been uncreative in using this paste elsewhere.