Enjoy a wholesome meal with this delicious Sweet Potato and Coconut Curry with New York Strip Steak recipe by Dish Magazine.
Ingredients
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1 pack Silver Fern Farms New York Strip Steak
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1 Tbsp olive oil
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1 large onion, very thinly sliced
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11oz orange sweet potato, peeled and diced
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2 cloves garlic, crushed
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1 tsp ground ginger
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3 Tbsp yellow curry paste
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1½ cup chicken stock or water
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1 cup coconut cream
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1 Tbsp fish sauce
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sea salt
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⅔ cup desiccated coconut
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finely grated zest and juice of 2 limes
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¼–1 tsp chili powder
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1 shallot, very finely chopped
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½ tsp sea salt
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Blanched broccolini and green beans
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Warm roti
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Cilantro
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Lemon wedges
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Hot cooked steamed brown rice, millet or quinoa
General
Sweet potato coconut curry
Coconut sambal
To serve
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 Steak 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 Steak for 3 to 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.
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