Exotic curry

Ingredients for 2 servings:

• 1 ½ tsp coriander
• 1 tsp cumin
• 1 chili pepper(s), red approx. 6 cm depending on the spiciness
• 1 stalk of lemongrass (only the white part, about 3-4 cm)
• 1 ½ shallots, Asian, if necessary also normal ones
• 1 garlic clove(s)
• 1 tsp turmeric
• 300 g pork schnitzel (2-3 schnitzels), alternatively beef, chicken or turkey
• 1 can peach(s)
• 200 ml coconut milk
• 1 tbsp palm sugar
• 2 tbsp fish sauce
• 2 tbsp oil (sesame oil)
• 1 tsp anchovy paste

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the yellow curry: Dry roast the coriander seeds and cumin. Chop the chilies, lemongrass, shallots, and garlic very finely. Put the coriander and cumin seeds in a mortar with the finely chopped chilies, lemongrass, shallots, garlic, anchovy paste, and turmeric and pound until a nice paste forms. I’ve tried using a food processor, but it doesn’t work as well. The best results come from a mortar. Cut the pork cutlets into very thin strips and fry in sesame oil. Once the meat is seared on all sides, remove it and set aside. Fry the curry paste in the remaining oil and pour in the coconut milk. Bring to a boil briefly, then add the meat back in. Drain the peaches, slice them thinly, and add them to the pot. Season the sauce with palm sugar and fish sauce. Accompaniment: Basmati, jasmine rice, or Asian noodles. Note: You can, of course, also use a store-bought yellow curry. But homemade is even better. My family and I like spicy food, so I always use two chilies with seeds. If you’re trying it for the first time, please don’t roast the entire curry paste right away. If it’s too mild for you, you can always add more curry spice!