Sweet Potato and Coconut Curry with New York Strip Steaks

Sweet Potato and Coconut Curry with New York Strip Steaks
By Dish Magazine
Preparation time: 40m
Cooking time: 10m
Serves: 32
Difficulty:

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

Method

Step 1

For the sauce heat the oil in a large saucepan and add the onion, sweet potato and garlic with a good pinch of salt.

Step 2

Cover and cook for 8 minutes. Stir in the ginger and curry paste and cook for 3 minutes. Add the stock, coconut cream and fish sauce and bring back to the boil. Simmer for 25 minutes until the sweet potato is tender.

Step 3

Mash a little sweet potato against the side of the pot – this will help to thicken the gravy.

Step 4

Place all the ingredients for the sambal in a food processor and pulse to blend.

Step 5

Remove the Silver Fern Farms New York Strip Steaks from the fridge and packaging. Season with freshly cracked pepper and 1 tsp olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.

Step 6

Heat a pan on a medium-high heat. Cook the Silver Fern Farms New York Strip Steaks for 3–4 minutes each side.

Step 7

Transfer to a plate, cover lightly and rest for 5 minutes before slicing thinly against the grain.

Step 8

To serve, ladle the curry sauce into bowls and add the grain of choice. Top with the vegetables and sliced New York Strip Steak. Add coconut sambal, cilantro and lemon wedges.