Rice Sticks with Duck Curry and Spinach Crisps

Preparation info
  • for


    as a main course
    • Difficulty


Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

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.


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


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 <