I reworked my flexible Thai curry into something I can make in under an hour: Simpler Thai red curry. I also made it friendly to vegetarians, since it works so well with tofu and mushrooms.
The biggest change was bringing the method closer to authentic, dropping some of the French techniques I’d used in earlier versions. The other change saves time: use a good commercial curry paste, or make a large batch of fresh paste and freeze it in ice cube trays. We have plenty of stores catering to Asian cuisines in our area, so I usually reach for fresh or preserved pastes.