Beef & Zucchini in Red Curry Sauce (neua paht peht)

OH.
MY.
GOD.
This was one easy and delicious recipe. I really need to find a more descriptive word than delicious, but really that describes 99% of the recipes.

This is a Thai recipe with red curry. I'm a big fan of red curry. I heart it. I was a bit worried about the amount of red curry in this recipe, so I didn't put in the full amount at first. But using the Thai Kitchen Red Curry paste - the amount in this recipe was perfect. It held the flavor of red curry without the heat that often comes with red curry. Megarooni came over to help sample this and she too agreed it was a super simple and very tasty meal.

Beef and Zucchini in Red Curry Sauce
Serves 4

• 2 T Vegetable oil
• 1 T coarsely chopped garlic
• 2 T Red Curry paste
• 1/2 LB Flank steak; thinly sliced crosswise into 2 inch strips
• 2 medium zucchini; halved lengthwise and cut crosswise into 1 inch pieces
• 1/2 cup water
• 2 T Fish sauce
• 1 T Palm Sugar (I had no idea what palm sugar was so I used regular white sugar - I suspect brown sugar would do just as well too)

In a large, deep skillet or wok, heat the oil over medium 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 past into the oil.

Add the beef and toss to coat with curry paste. When the beef is almost cooked, add 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, 2-3 minutes.