Summary

Ingredients

• 1 ½ teaspoon coriander
• 1 teaspoon cumin
• 1 chilli pepper (s), red approx. 6 cm depending on the heat
• 1 stalk lemongrass (only the white one, is about 3-4 cm)
• 1 ½ shallot (s), Asian, normal if necessary
• 1 clove garlic
• 1 teaspoon turmeric
• 300 g pork schnitzel (2-3 schnitzel), alternatively beef, chicken or turkey
• 1 can peach (s)
• 200 ml coconut milk
• 1 tablespoon palm sugar
• 2 tablespoon fish sauce
• 2 tablespoon oil (sesame oil)
• 1 teaspoon anchovy paste

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Instructions

1. For the yellow curry: Roast the coriander seeds and cumin seeds dry. Finely chop the chiles, lemongrass, shallots and garlic. Put the coriander and cumin with the finely chopped chiles, lemongrass, shallots, garlic, anchovy paste and turmeric in a mortar and pound until you have a nice paste. I`ve tried the food processor, but it doesn`t work that well. The best result comes from the mortar.
2. Cut the pork schnitzel into very thin strips and fry in sesame oil. When the meat has been seared on all sides, remove it and set aside.
3. Fry the curry paste in the remaining oil and pour coconut milk on top. Bring to the boil briefly and add the meat again. Drain the peaches, cut them into thin slices and add them. Season the sauce with palm sugar and fish sauce.
4. Side dish: Basmati, jasmine rice or Asian noodles
5. Note: You can of course also use a yellow curry you have bought. But it`s better to do it yourself. My family and I like to eat spicy and I always have 2 chiles with seeds. If you are trying it for the first time, please do not toast all of the curry paste right away. If it is too mild for you, you can always sharpen it with the curry!