If you just want to make one, milder curry you could do a sambal on the side. It’s not Thai but it’s big in nearby countries like Malaysia, Indonesia, Singapore etc.
It’s a bit like a much hotter siracha but there are loads of varieties, some have shaved coconut for a bit of texture and sweetness etc.
Here’s a basic one https://www.elmundoeats.com/en/how-to-make-malaysian-chili-paste-sambal/
Edit: forgot to say, sambals have similar flavours to Thai stuff, so lemongrass, chilli, coconut etc. Thought it would compliment nicely even if not strictly traditional.
ingredients to a recipe may well be subject to copyright, which is why food writers make sure their recipes are “unique” in some small way. Enough to make them different enough to avoid accusations of direct plagiarism.
E: removed unnecessary snark