Sweet Potato and Coconut Curry with New York Strip Steaks

Method

Heat oil in a large saucepan and add the onion, kumara and garlic with a good pinch of salt.

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

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

Place coconut sambal ingredients in a food processor and pulse to blend.

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

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

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

Ladle the curry sauce into bowls and add the grain of choice. Top with the vegetables and sliced New York Strip Steaks. Add coconut sambal, coriander and lemon wedges.