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Chef Ann's Red Duck Curry
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 fish sauce
- 15 ml soya sauce
- 1 leaf kaffir 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 fish sauce and palm sugar. Bring to the boil and serve.
About 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.
For more information contact:
Kantok at Burasari Patong Beach
Tel: +66 (0)76 370000
Website: www.burasari.com
