Like Heidi says, this recipe is a good way to use up any extra veggies that you’ve got in your fridge. I’ve made this a couple of times already and while I have to be honest and say that it is not nearly as yummy as the red curry we order for takeout it is far healthier and still pretty tasty.
Cook your onion in some coconut oil with a big pinch of salt.
We are carnivores over here and threw in some chicken rather than tofu. I also had some red potatoes that needed to be eaten up so I threw those in, too. This recipe is great to keep on hand for all those times where you have handfuls of random veggies that you’re not sure what to do with!