Sweet Potato and Coconut Curry with New York Strip Steaks

Sweet Potato and Coconut Curry with New York Strip Steaks
By Dish Magazine

Ingredients

  • 1 pack Silver Fern Farms New York Strip Steaks

Sweet potato coconut curry

  • 1 Tbsp olive oil
  • 1 large onion, very thinly sliced
  • 11oz orange sweet potato, peeled and diced
  • 2 cloves garlic, crushed
  • 1 tsp ground ginger
  • 3 Tbsp yellow curry paste
  • 1½ cup chicken stock or water
  • 1 cup coconut cream
  • 1 Tbsp fish sauce
  • sea salt

Coconut sambal

  • ⅔ cup desiccated coconut
  • finely grated zest and juice of 2 limes
  • ¼–1 tsp chili powder
  • 1 shallot, very finely chopped
  • ½ tsp sea salt

To serve

  • Blanched broccolini and green beans
  • Warm roti
  • Cilantro
  • Lemon wedges
  • Hot cooked steamed brown rice, millet or quinoa
Recommended cut
New York Strip Steak
Worthy of the finest steakhouse, our aged 10oz New York strip steak is rich in both flavor and texture. It’s got a luscious, almost creamy mouthfeel and maximum juiciness thanks to marbling and a narrow fat cover. This steak is so incredible, it doesn’t need much more than a little salt and pepper.Hand-selected by our Master Graders under our E...
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