deb's spicy beef curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 1/2 pounds beef skirt steak, cut into strips
• kosher salt and ground black pepper to taste
• 1/2 cup thinly sliced shallots
• 2 tablespoons minced fresh ginger root
• 1 teaspoon thai red curry paste, or to taste
• 1/2 cup low sodium chicken broth
• 1 (14 ounce) can coconut milk
• 1 tablespoon asian fish sauce
• 1 1/2 cups sliced zucchini
• 1 large lime, zested and fruit cut into quarters
• 1/3 cup chopped fresh cilantro

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat vegetable oil in a large skillet over medium-high heat. sprinkle beef strips lightly with salt and black pepper, and sear the meat in the hot oil until well browned on both sides, 2 to 4 minutes, working in batches. do not crowd beef. transfer beef to a plate.
• reduce heat to medium, and cook the shallots until they start to become tender, about 2 minutes; stir in ginger and cook 1 additional minute. stir in the curry paste, and fry 1 more minute. mix in the chicken broth, and bring to a boil, scraping up and dissolving any brown flavor bits from the skillet. stir in the coconut milk and fish sauce.
• increase heat to medium-high, and return beef and any juices to the skillet. stir to coat with sauce, and simmer until tender, 10 to 12 minutes; stir in the zucchini, cover the skillet, and simmer until zucchini are tender, about 8 minutes. mix in the lime zest; sprinkle with cilantro. serve with lime wedges.