Yellow Curry (serves 4 persons) Lobo Yellow Curry Paste 1 packet Salted butter 50 g (1.8 oz) Diced onion 60 g (2.1 oz) Sliced carrot 80 g (2.8 oz) Green peas 60 g (2.1 oz) Diced potato 80 g (2.8 oz) Water 125 cc Non-sweetened, condensed milk 125 cc Sugar 1 tablespoon Ground black pepper ½ teaspoon Boiled farfalle 300 g (10.5 oz)
The Yellow Curry Paste was brought to Thailand from India years ago. It brings out a spicy Thai flavour. It imparts a flavour mixture of shallot, lemon grass, mustard and tumeric. Lobo Pepper and Garlic Seasoning Mix is a special mix with an enticing aroma, while Panko offers you the finest soft Japanese bread crumbs.
• Dredge chicken in Pepper and Garlic Seasoning Mix. Dip it in beaten egg and dredge in Panko Bread Crumbs. • Fry in hot oil until it turns golden brown. Remove and pat dry. • Stir onion, carrot, green peas, potato and Yellow Curry Paste in butter until aromatic. • Add chicken stock and flavour with salt, soy sauce, sugar and ground black pepper. Stir until cooked. • Dress the sauce on farfalle and put fried chicken on the side.
• Add one tablespoon of vinegar into the oil before frying the chicken. This will result in chicken not being oily. • Do not overboil the pasta otherwise it will come out soft and not pleasant.