Phuket Restaurant Directory, Dining and After Dinner Entertainment Guide

The first & only real guide to dining in Phuket

Recipe - Chef Ann’s Red Duck Curry Ingredients
Served in a rich, red sauce with pineapple, coconut and Thai sweet basil

Ingredients

100 gm duck breast
50 gm red curry paste
20 gm pineapple
10 gm black grapes
10 gm lemongrass (thinly sliced)
5 gm coriander root
30 gm eggplant
5 gm palm sugar
5 ml fi sh sauce
15 ml soya sauce
1 leaf kaffi r lime
20 gm cherry tomatoes
200 ml coconut milk

Preparation

Bake the duck breast with the lemongrass, coriander, kaffir lime and soy sauce until golden brown. Slice into half-inch cubes. Put vegetable oil into a wok over medium heat, add the red curry paste and stir well. Add half of the coconut milk and stir thoroughly. Add the sliced duck and stir well. Add the rest of the coconut milk, pineapple, black grapes, egg plant, cherry tomatoes, and season with fi sh sauce and palm sugar. Bring to
the boil and serve.

About Chef Jutharat Kaewsung (Ann):

Chef Jutharat Kaewsung (Ann) Jutharat Kaewsung, also known simply as ‘Ann’, is the most
inventive of the Thai chefs working with Burasari. She graduated
with a major in culinary science from Rachaphat University, in
Songkla province.
Ann began her career in 2001 and three years later she joined
Burasari’s team. Since then she’s grown to be one of the
most outstanding members of staff . Over the years she’s also
designed the Thai menus in sister hotel, Shanghai Mansions, and
trained the kitchen staff . She’s now running the Thai kitchen at
Kantok restaurant.
“Cooking is my passion,” says Ann and at a young age she never
left her mother’s side whenever she was in the kitchen. Ann is
renowned for her well-honed culinary skills and for her ability to
create traditional Thai dishes, which can be enjoyed by people
of all nationalities.