Beef and Zucchini in Red Curry Sauce

• 2 tbsp vegetable oil
• 1 tbsp coarsely chopped garlic
• 2 tbsp red curry paste
• 1/2 lb boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2 inch strips
• 2 medium zucchini, halved lengthwise and cut crosswise into 1 inch pieces (about 1-1/2 cups)
• 1/3 cup water
• 2 tbsp fish sauce
• 1 tbsp palm sugar or brown sugar
• About 1/2 cup fresh basil leaves or fresh mint leaves

1. In a large deep skillet or wok, heat oil over med heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for about 2 minutes, mashing and stirring to melt the paste in the oil.

2. Add the beef and toss to coat it with curry paste. Stir in the zucchini, and then add the water, fish sauce, and sugar. Cook, stirring now and then, until the zucchini is tender and the sauce is smooth, 2 to 3 min.

3. Stir in the basil, transfer to a small serving platter, and garnish with basil sprigs, if using. Serve hot or warm. Serves 4.

From Quick and Easy Thai by Nancie McDermott