Thai red curry might be one of my favorite flavors of all time and given that we live so close to Buford Highway, I can order it up whenever I want. Except when I realize we only ordered pizza all week or had too many leftovers from other meals and we really need to clear the fridge with all of the vegetables I anticipated eating/cooking. Oops. What’s great about this fridge clearing recipe is that I have lightened up from the usual restaurant Thai red curry, so that my wallet and my waistline will thank me. Instead of the usual raw tofu cubes that you usually find in your red curries, I opted to pan sear the tofu for a meatier texture. This is also a great way to sneak different veggies into your dinner. Feel free to opt out of any of the vegetables or add any (i.e. green beans). Happy Thursday!