Directions:

• Start by cutting the NY Strip Steak into strips. Chop the onion, carrots, zucchini, and red bell pepper, and mince the garlic and ginger. Having everything prepped in advance will make the cooking process smooth and efficient.
• In a large skillet or wok, heat the avocado oil over medium-high heat. Add the steak strips and season with a pinch of sea salt. Cook for about 3-4 minutes, or until the steak is browned but not fully cooked through. Remove the steak from the skillet and set aside.
• In the same skillet, add the chopped onion, carrots, zucchini, and red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
• Pour in the full-fat coconut milk and add the red curry paste. Stir until the curry paste is fully dissolved into the coconut milk. If you’re using fish sauce, add it at this stage. Stir well to combine.
• Return the browned steak strips to the skillet, stirring to coat them in the rich sauce. Let the curry simmer for another 5-10 minutes, allowing the flavors to meld together and the steak to cook through. Taste and adjust the seasoning with more sea salt if necessary.
• Once the steak is cooked through and the sauce is thickened to your liking, remove the skillet from the heat. Serve the Easy Thai-Inspired Steak Curry hot, garnished with fresh Thai basil leaves if desired. This dish pairs wonderfully with jasmine rice or rice noodles.