Rice Sticks with Duck Curry and Spinach Crisps

Name: Rice Sticks with Duck Curry and Spinach Crisps
Yield: for 4-6 as a main course
Cuisine: Asia
Ingredients: groundnut or sunflower oil, for frying and deep-frying; 2 onions, chopped; 350 ml/ 12 fl oz coconut milk; 1 large sweet pepper (preferably Romano), deseeded and chopped; 2 tsp chopped ginger root; 2 tsp coriander seeds, roughly crushed; 2 bird’s-eye chillies, chopped; 2 tsp fish sauce (nam pla, optional); 18–24 whole spinach leaves, patted dry with kitchen paper; 6 garlic cloves, chopped; 6 whole duck breast fillets, with skin coarse sea salt; 1 tsp salt; 2 candlenuts, chopped; 2 tbsp groundnut oil; juice of 1 orange; 2 kaffir lime leaves, roughly shredded; juice of 1 lemon; 1–2 tsp ground coriander; 1 garlic clove, chopped; 115 g/ 4 oz rice powder; 350–450 g/ 12–16 oz rice sticks

Preparation info

for
4-6
as a main course

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

You can make this as here, with only a few spices, or with any of the curry pastes. I have simplified the method considerably and shortened the cooking time. The spinach crisps give a wonderful texture contrast.

Ingredients

350 ml/ 12 fl oz coconut milk
350–450 g/ 12–16

Asia
Main course
Spicy
Southeast Asia
Gluten-free

Method

First make the curry paste: put ail the ingredients in a blender and blend until smooth. Transfer to a pan, bring to the boil and simmer, covered, for 6-8 minutes, stirring from time to time.

In another pan, heat the coconut milk with 175 ml/ 6 <