Deb's Spicy Beef Curry

Ingredients

• 1 tablespoon asian fish sauce 
• 1.5 pounds beef skirt steak cut into strips
• 14 ounce coconut milk canned
• 0.3 cup cilantro leaves fresh chopped
• 2 tablespoons ginger root fresh minced
• 4 servings kosher salt and ground pepper black to taste
• 1 large lime zest cut into quarters
• 0.5 cup chicken broth low sodium
• 0.5 cup shallots thinly sliced
• 1 teaspoon thai curry paste red to taste
• 2 tablespoons vegetable oil 
• 1.5 cups zucchini sliced

Equipment

• frying pan

Directions

1. Heat vegetable oil in a large skillet over medium-high heat.
2. 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.
3. Transfer beef to a plate.
4. 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.
5. 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.
6. 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.
7. Mix in the lime zest; sprinkle with cilantro.
8. Serve with lime wedges.