250 gm fillet steak
20 gm Thai curry paste
10 ml pineapple juice
10 ml full-cream cooking cream
30 ml coconut milk
1 gm salt
1 gm white pepper
1 gm black pepper
10 ml olive oil
20 ml New Zealand butter
5 gm white onion
5 gm celery
3 gm corn flour
125 glass noodles
Place cooked fillet on a plate and season with salt, black pepper and olive oil.
Place a pan on medium heat, add the New Zealand butter.
Add chopped white onions and celery to heated butter and allow to cook.
Then add the Thai curry paste, stir thoroughly until all ingredients are mixed properly
Add coconut milk, stirring thoroughly, followed by the pineapple juice, mix and leave it on the heat until it simmers.
Next add the corn flour, stir continuously until the sauce thickens.
Season with salt and white pepper.
Then finally pour in the cooking cream, mixing it in gently.
Place glass noodles in a pot of boiling water until they soften.
How to serve the dish:
Slice the fillet steak into long slices and add it to the sauce, stirring for 5 minutes over low heat.
Place 100 gm of glass noodles onto the serving plate, then add the slices of fillet steak and pour the sauce over.
Garnish with the remaining 25 gm of glass noodles and serve.