Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut first into slices and then into strips. Clean and wash the peppers and cut into strips. Peel and finely dice the garlic cloves and ginger. Clean / core, wash and finely dice the chi peppers. Heat sunflower oil (2 tbsp) in a pan, add the garlic clove cubes, ginger cubes, chilli pepper cubes and sauté / stir fry. Add the pork fillet strips and stir-fry vigorously. Season with mild curry powder (1 teaspoon), sweet paprika (1 teaspoon), sambal oelek (½ teaspoon), coarse sea salt from the mill (4 big pinches) and colorful pepper from the mill (4 big pinches). and add the pepper strips. Fry everything together for 4 - 5 minutes / stir-fry. Deglaze / pour in the cooking cream (200 g) and add curry ketchup (1 tbsp), sweet soy sauce (1 tbsp) glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock) and milk (12 tbsp). Boil / reduce everything for a few minutes and then fold in the chopped parsley.