Pork fillet casserole – green curry style with amazing topping
1 pork fillet -long slender and tender
1 onion
1 orange kumera(sweet potato)
2 sticks of celery
a few slices of fennel bulb (optional)
1 small potato
2 tbsp of green curry paste
400ml coconut cream (lite)
Chop all the vegetables lay in the bottom of the oven casserole dish or crock pot.
Cut the meat to bit size pieces, put on top of the vege. Mix the green curry paste and coconut milk together in a jug and pour over everything in the pot. Add a bit more water to cover if needed. Cook until meat/vege is tender. Approximately 1.5hrs at 175C. Or 4 hours in a crockpot on high.
Then thinly slice –
1/3 cabbage
3 kale leaves
1 silver beet leaf(more if small)
2-3 tbsp of chopped dried tomatoes
Handful of fresh coriander
Put these fresh vege on top of your curry. Place the lid on and cook for 3-4 more minutes.
Serve.