Now that your larder is stocked, it's time to think about the bulk of what will go into your curry. Any kind of meat, poultry, firm-fleshed fish, or shellfish is fine, though none is required. Thai food is significantly less meat-intensive than American, and half a pound of meat is enough to serve four. For vegetables, you'll want those that take well to stewing. A curry of nothing but green beans and potato over rice is a magnificent meal.
Japanese eggplant is a popular choice, as are carrots.
Broccoli, I've found, benefits from parboiling or steaming beforehand. I can't imagine you'll have much luck with spinach or tomatoes, but if you do, let me know. A pound of vegetables total is a good starting point. Whatever meat and vegetables you choose, the process is the same. Heat a large saucepan over medium-high heat.