In this class with Sticky Rice Cooking School, taste your way around Thailand while learning how to prepare soft shell crab, confit duck and a red curry paste. Class Menu Melting confit duck parcels; Tender slow-cooked duck, shredded and wrapped in betel leaves with a fresh coconut paste dressing. Crispy Salt and pepper soft shell crab with green shallot and chilli, lime, pepper; Master the art of Crispy Salt and Pepper Crab. Stir fried beef with Kaffir lime and Thai eggplant; This is a handmade red curry paste ( made in class) which is used to create a Thai aromatic beef stir fry enhanced with kaffir lime. Twice cooked, tamarind pork belly, with green paw paw and apple slaw. Quick Mango sorbetm- a great dessert to finish.