In a large pan heat oil over medium heat. (I like to use a 3-quart saute pan.)
Add onion to pan and saute for 2 minutes. Then, add garlic, ginger, yellow curry, and red pepper flakes and stir for 30 seconds until onions are coated.
Add diced tomatoes, coconut milk, lime juice and let simmer for 5 minutes until slightly thickened.
Stir in vegetables and protein of your choice and let simmer for 5-7 minutes, until veggies have reached desired tenderness, stirring occasionally. (If using chicken as your protein, ensure it reaches an internal temperature of 165 degrees).
Season with salt to taste. Garnish with cilantro and serve over basmati rice or naan bread. Store any leftovers in an airtight container for up to 4 days.
Video
Notes
*For a thicker, creamier curry, use full-fat coconut milk. For a lighter, thinner curry, use lite coconut milk. Lite coconut milk has 60% less calories and fat than regular coconut milk.