Enjoy the taste of Thailand with Bangkok Lounge

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Bedfordshire’s leading chain of fine dining Thai restaurants, Bangkok Lounge, is inviting diners to come and sample its latest menu delicacy and discover a true taste of Thailand.

Pad Kra Prow, a stir-fried dish featuring holy basil, is Thailand’s unofficial national dish and always widely available across the country’s restaurants and street food stalls.

Its beauty lies in the combination of freshest ingredients and its versatility; with the recipe working beautifully with meat, fish, seafood, vegetables and tofu alike. The spicy and salty flavour, complemented with a touch of sweetness, also greatly appeals to all palettes, making it a great dish to try if you are experiencing Thai cuisine for the first time.

Motin Miah, owner of Bangkok Lounge said: “At Bangkok Lounge, we serve delicious food at affordable prices, and we also encourage our customers to discover some of our favourite recipes at home for themselves. Pad Kra Prow is a wonderfully flavoursome dish that any budding chef can try – so we are sharing an easy recipe to inspire all of those home chefs!”

This dish is always heavily requested by diners at the Bangkok Lounge and the recipe below serves four. Choose the freshest ingredients for the finest flavours and cook with a light touch to preserve flavours, texture and nutrition. Dining for two? Just halve the ingredients!

Ingredients:

6 garlic cloves
6 red bird’s eye chillies (adjust the spiciness level as preferred)
4 tablespoons vegetable oil
400g beef tenderloin, sliced (or any protein you prefer)
2 tablespoons Thai fish sauce
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon granulated sugar (brown or white is fine)
1 small onion, chopped
1⁄2 red and green chillies
60g yard-long beans (or green beans), chopped
Large handful of Thai holy basil or Italian basil leaves
4 lime leaves, chopped

Cooking method

Use a food processor or pestle and mortar to crush the garlic and chillies to an aromatic paste. Then, heat the oil in a wok over a medium heat and fry the paste until it’s a golden brown colour. Add your meat, seafood or vegetables of choice and then stir in the soy sauce, fish sauce, oyster sauce and sugar. Toss to mix and stir-fry for up to two minutes until your ingredients are cooked. Throw in the long beans and chillies, cook for a further 30 seconds and then stir in the lime and basil leaves. Take off the heat immediately and serve with jasmine rice, topped with a slightly runny fried egg for authenticity!

The Bangkok Lounge difference

The group behind the Bangkok Lounge have won a number of awards for their dining, with recommendations by Metro online for vegan food and the top spot for St Albans District Chamber of Commerce Community Business Awards. The restaurants offer fine dining experiences within the Lounges, with excellent set menus and a takeaway menu on offer.