Cocos Ichiban?

It is a paste so you cook the meat and/or vegetables, add the sauce packet, some stock or water and simmer until the meat or veg is cooked, to thicken like most Asian dishes you add a slurry of cornstarch/tapioca starch and water, when it thickens simmer for 2 minutes on low and serve over rice or noodles, I use S&K curry paste, I worked in Japan as a chef at a Canadian hotel in the 1980's, I still buy it here in Toronto Canada today.

I have bought other brands of curry sauce. There are those gravy with veggies type where you just heat it up or you like cook the meat first then pour in the premade sauce. If too thick add some water or broth and add in your cooked rice or noodles. There is another type which looks like chocolate bars or waffle like with grids. Then you cook your meat, veggies add water or broth and break the grids into the liquid to dissolve it into the gravy

Either look up how to make the sauce, or just look up the Ichiban curry sauce mix with english instructions. Otherwise find your self a Japanese translator