In a large skillet or wok, heat the avocado oil over medium heat. Once hot, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the NY Strip Steak strips to the skillet, cooking them until browned on all sides, approximately 5 minutes. Ensure they are seared well for maximum flavor.
Toss in the chopped carrots, zucchini, and red bell pepper. Sauté the mixture for about 5 minutes, allowing the vegetables to soften slightly while still retaining some crunch.
Pour in the full-fat coconut milk and stir in the red curry paste and fish sauce (if using). Mix well to combine all the ingredients, and allow the mixture to come to a gentle simmer.
Add sea salt to taste and let the curry simmer for about 10-15 minutes, stirring occasionally. This allows the flavors to meld beautifully and the sauce to thicken slightly.
Once the curry is ready, serve it hot over steamed rice or your choice of grain. Garnish with fresh Thai basil leaves for an aromatic touch. Enjoy your Easy Thai-Inspired Steak Curry!
