Sweet Potato and Coconut Curry with Eye Fillet Steaks

By Dish Magazine
Sweet Potato and Coconut Curry with Eye Fillet Steaks
Preparation Time
Cooking Time
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  • 1 pack Silver Fern Farms Eye Fillet Steaks
  • Sweet potato coconut curry
  • 1 tablespoon olive oil
  • 1 large onion, very thinly sliced
  • 300 grams orange kumara, peeled and diced
  • 2 cloves garlic, crushed
  • 1 teaspoon ground ginger
  • 3 tablespoons yellow curry paste
  • 1½ cup chicken stock or water
  • 1 cup coconut cream
  • 1 tablespoon fish sauce
  • sea salt

Coconut sambal:

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

To serve:

  • Blanched broccolini and green beans
  • Warm roti
  • Coriander
  • Lemon wedges
  • Hot cooked steamed brown rice, millet or quinoa



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

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.

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

Coconut sambal:

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

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

Heat a pan on a medium-high heat. Cook the Silver Fern Farms Beef Eye Fillet Steaks for 3–4 minutes each side.

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

To serve:

Ladle the curry sauce into bowls and add the grain of choice. Top with the vegetables and sliced eye fillet. Add coconut sambal, coriander and lemon wedges.

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