At the Burasari Resort, south end of Patong.
Open time: Daily 11am-10pm
Resevation: Tel: 0 7629 2929www.phuket.burasari.com
One of the best places for traditional Thai cuisine on the island. Authentic food in a natural setting.
Pour the cooking oil into the pan, turn the heat source to medium. When the oil gets hot, add the curry paste. Stir fry until it starts to smell good, then change to low heat. Add the coconut milk little by little and stir until it boils. Place in the duck meat and stir it well.
Add the kaffir lime leaves and season it with salt and palm sugar. Taste it. If the curry is too dry, you can add chicken stock or even more coconut milk if you want a thicker curry. Simmer the substance at a medium heat until it boils. Then remove it from the heat source and finalise it with sweet basil leaves and a slice of chili.
About The Chef Thomas
Chef Thomas was born in the middle of the culinary scene, In Vienna. Has worked over the past 30 years in leading hotels and Michelin star kitchens in Austria, Germany and Thailand.
With his experience in international, Mediterranean, French & Thai cuisine, he received several awards in dining guides such as Gault-Millau, A la Carte and Guide Michelin.
He has spent the last five years working in Thailand, firstly on Koh Samui as executive chef in the Blue Lagoon hotel with its typical Thai restaurant Kantara and a second outlet, the famous fine dining gourmet restaurant Top Ten.
Thomas describes his style of cooking as “classic”, but using modern cooking techniques and methods of preparation.
For some months now he has been living with new inspirations in, at Burasari Resort, Phuket with its two restaurants, Kantok with its Thai food and La Citadelle serving French cuisine.