Thai curry using frozen sachet of thai ingredients

[HollyBollyBooBoo]

I've bought a sachet of frozen thai spices from Waitrose, but there isn't a recipe on the back of it. On the website one lady said just add a can of coconut milk but wouldn't that be too thick and rich on it's own? Feel like it'll need some stock to thin it out or something.

Any ideas on how to use these spices properly to make a lovely curry?

Someone must know...

what spices do you have? Is it a paste or are they whole?

I tend not to water down coconut milk, but it depends on the curry dish i'm making.. green curries would be runnier than some others