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