by Chef Thomas, Kantok at Burasari \u2013 Patong<\/em><\/p>\n At Burasari\u2019s Kantok restaurant, Chef Thomas brings classic technique and Thai warmth together in his version of Gaeng Phed Ped Yang \u2014 a luxurious red curry with roasted duck, fruit, and coconut milk. The dish captures balance and depth: sweet, savory, and aromatic, with every bite anchored by the richness of the duck.<\/p>\n 200 g roasted duck meat Heat cooking oil in a pan over medium heat. Add red curry paste and stir until fragrant, then reduce to low heat. Gradually add coconut milk, stirring as it boils gently.<\/p>\n Add roasted duck meat and stir well. Season with fish sauce, palm sugar, and kaffir lime leaves. Simmer over medium heat until flavors combine. Adjust consistency with chicken stock or more coconut milk as desired.<\/p>\n Finish with sweet basil leaves and a slice of red chili before serving.<\/p>\n","protected":false},"excerpt":{"rendered":" Gaeng Phed Ped Yang by Chef Thomas, Kantok at Burasari \u2013 Patong At Burasari\u2019s Kantok restaurant, Chef Thomas brings classic technique and Thai warmth together in his version of Gaeng Phed Ped Yang \u2014 a luxurious red curry with roasted duck, fruit, and coconut milk. The dish captures balance and depth: sweet, savory, and aromatic, […]<\/p>\n","protected":false},"author":3,"featured_media":739,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[173,91,171,147,73,172],"class_list":["post-737","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-cherngtalay","tag-fine-dining","tag-foie-gras","tag-french-cuisine","tag-recipes","tag-the-pavilions"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=737"}],"version-history":[{"count":1,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/737\/revisions"}],"predecessor-version":[{"id":740,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/737\/revisions\/740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/739"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
250 ml coconut milk
1 tbsp soya oil
25 g large red chili
1 tbsp red curry paste
5 g sweet basil
80 g pea eggplant
10 g fish sauce
60 g pineapple pieces
15 g palm sugar
30 g cherry tomatoes
5 ml cooking oil
40 g black grapes
5 g kaffir lime leaves<\/p>\n
\nMethod<\/h3>\n