toss the chicken or tofu in 1 tbsp turmeric and 1 tbsp red chili paste
heat 4 tbsp oil in a deep pan or pot over medium high heat
braise the chicken thighs on all sides, 2-3 mins, then remove from pan and set aside
toss the squash and onion in first if you're doing that, and sautee for a bit until soft. then add broccoli, then peppers and/or eggplant, then zucchini, then tomatoes. you get the drill. whichever you want least cooked gets tossed in at the last minute.
toss in two to three tbsp of the red curry paste and stir about to cover everything.
add the can of coconut milk, about a half cup of water, ginger, fish sauce, and honey and mix it all up. put the chicken back in, cover it, and let it simmer another 10-15 or until the chicken is cooked through and everything looks like it's good friends.
cook the noodles, meanwhile.
serve over noodles with lime and zest and herbs of your choice!