I am thrilled to have finally found decent red curry paste -- the kind in a can, from a Thai grocery store -- instead of the crap that Thai Kitchen makes in the little jars. The back of the can says to use the entire can (4 oz) along with 4 - 5 cups of coconut milk. I plan on making a tofu curry with just one can of coconut milk and a pound of tofu, so I'm guessing the whole can is too much. I'm wondering what ratios people use for curry paste : coconut milk; since I've only ever used the weak Thai Kitchen stuff before I usually ended up adding a lot, and I'm not sure what would be appropriate with the canned stuff. Any thoughts?