Head Chef Rattanachart “Thon” Khannglar is well-known for his famous red duck curry, priced at B250 at Burasari Resort’s Kantok Restaurant in Patong.
Khun Thon spent hours with his mother in the kitchen as a youngster, learning
how to make Thai food and particularly learning how to perfect the art of cooking red duck curry.
He has worked in England, France and in the Caribbean, with such experiences contributing to his knowledge today, and the improvements and adaptations made to his curry dish over time.
Khun Thon has spent hours teaching his staff at Kantok Restaurant how to make his famed red duck curry, and supervises them to ensure it is being made correctly.
He has worked at Burasari for four months, and before that worked in England for five years.
Originally from Udon Thani, he grew up in Chiang Mai, but has made Phuket
his home now, and brought his delicious red curry recipe with him.
He makes the curry paste from scratch, using ingredients of dry chilli, gallangal, red onion, and coriander root. Palm sugar is used instead of white sugar, to ensure that the dish is not too sweet.
The duck is roasted in the oven, at a medium temperature (about 180C) over an hour and a half.
Infused with lemongrass and covered in honey glaze, it is the perfect meat to put in the curry, Khun Thon says.
“The meat comes out so tender, not tough at all. The skin is crispy, it tastes delicious,” he says.
“I think duck works better with the red curry flavour because the meat is so tender and it has a really good smell.”
Kantok Restaurant, Burasari Resort, 18/110 Ruamjai Rd, www.burasari.com