Thai Green Curry

Course: Main Dish

Servings: 4 Servings

2 tbsp coconut oil or other high smoke point oil
1 lbs flank steak frozen 10 minutes, then sliced thin against the grain into bite-sized pieces
salt,
4 garlic cloves thinly sliced
4 oz green curry paste (I like Maesri brand)
2 13.5 oz cans full fat coconut milk (I like Chaokoh brand), divided
Juice of 1 lime plus 1 lime cut into wedges for serving
2 tsp soy sauce
2 tsp fish sauce
1 bunch broccoli divided into bite-sized florets, and stalks peeled and sliced thin
1 red bell pepper seeded and sliced into half-inch strips
1 zucchini sliced into half-inch rectangles
4 servings prepared brown or jasmine rice for serving
6-8 large basil leaves for serving
1 thinly sliced red finger pepper for serving (optional)

In a large wok or pot, heat the oil over medium-high heat. When hot, add the sliced flank steak, season with salt, and cook, stirring occasionally. When the steak is browned all over, transfer to a plate and set aside.
Return the wok or pot to medium-high heat. Add the garlic and curry paste and stir for 1-2 mins until fragrant. Add 1.5 cans of the coconut milk, lime juice, soy sauce, fish sauce, and broccoli. Bring to a boil, then reduce heat to medium-low to simmer. Add the red bell pepper and zucchini, and simmer until the vegetables are just tender, about 6-8 minutes. Stir in the remaining coconut milk.
Serve the curry over the rice, topped with the steak, basil leaves, and red finger peppers (if using), and lime wedges.