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Yellow Curry Farfalle with Fried Chicken


Yellow Curry Farfalle with Fried Chicken


Fried Chicken (serves 4 persons)
Lobo Pepper and Garlic Seasoning Mix 1 tablespoon
Lobo Panko Bread Crumbs 1 packet
Chicken 4 pieces weighing
100 g (3.5 oz) each
Egg 1
Vegetable oil

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.