{"id":197146,"title":"Phat phet z divo\u010d\u00e1ka, restovan\u00e9 maso po thajsku","modified":"2026-10-31T17:13:47+01:00","plain":"Ve chv\u00edli, kdy se \u010derven\u00e1 kari pasta dotkne t\u0159pyt\u00edc\u00edho se oleje, zvedne se oblak v\u016fn\u011b. Host\u00e9 usazen\u00ed na kraji ulice se odkl\u00e1n\u011bj\u00ed dozadu a o\u010di jim u\u017e slz\u00ed.\n\n\n\nPhat Phet o sob\u011b d\u00e1v\u00e1 v\u011bd\u011bt hned od prvn\u00edho sousta. Maso obaluje tak ostr\u00e1 chilli pasta, \u017ee i ost\u0159\u00edlen\u00ed doj\u00ed\u017ed\u011bj\u00edc\u00ed z bangkock\u00fdch \u010dtvrt\u00ed maj\u00ed po ruce kapesn\u00edk.\n\n\n\nObjevte thajsk\u00e9 krab\u00ed kari, dal\u0161\u00ed m\u00e1lo zn\u00e1m\u00fd thajsk\u00fd pokrm\n\n\n\nTento pokrm se zrodil v kuchyni venkovsk\u00fdch lovc\u016f zvan\u00e9 \u201elesn\u00ed kuchyn\u011b\u201c (ahan pa, \u201ekuchyn\u011b lesa\u201c) a z j\u00eddelen pod plechov\u00fdmi st\u0159echami se dostal a\u017e do podnik\u016f s lustry, ani\u017e by ztratil n\u011bco ze sv\u00e9 r\u00e1znosti. Zku\u0161en\u00ed znalci uji\u0161\u0165uj\u00ed: autenti\u010dnost nespo\u010d\u00edv\u00e1 v nesourod\u00e9 sm\u011bsi zeleniny ani v p\u0159em\u00ed\u0159e kokosov\u00e9ho ml\u00e9ka, ale ve t\u0159ech znac\u00edch: st\u0159\u00eddm\u00e9m v\u00fdb\u011bru surovin, ohniv\u00e9 p\u00e1livosti a v\u016fni \u010derstv\u00fdch bylinek p\u0159ipom\u00ednaj\u00edc\u00ed d\u017eungli.\n\n\n\nZ les\u016f st\u0159edn\u00edho Thajska ke spole\u010dn\u00e9mu stolu\n\n\n\nChilli papri\u010dky dorazily do Siamu v XVII. stolet\u00ed s portugalsk\u00fdmi obchodn\u00edky a zp\u016fsobily revoluci v m\u00edstn\u00edch kari past\u00e1ch. \n\n\n\nLovci putuj\u00edc\u00ed lesy st\u0159edn\u00edho Thajska rychle pochopili, \u017ee kdy\u017e tyto nov\u00e9 p\u00e1liv\u00e9 lusky roztlu\u010dou s citronovou tr\u00e1vou, galg\u00e1nem a krevetovou pastou, potla\u010d\u00ed v\u00fdraznou chu\u0165 kan\u010d\u00edho, srn\u010d\u00edho \u010di \u017eab\u00edho masa. \n\n\n\nPhat Phet se rychle prosadil jako jeden z prvn\u00edch \u201ekrotitel\u016f zv\u011b\u0159iny\u201c : nasucho restovan\u00e9 kari, d\u00edky n\u011bmu\u017e tenk\u00e9 pl\u00e1tky masa dok\u00e1zaly provon\u011bt celou horu r\u00fd\u017ee. Na rozd\u00edl od pol\u00e9vky tom saap, v n\u00ed\u017e je d\u016fraz kladen na chilli a nakyslost\n\n\n\nB\u011bhem stalet\u00ed se pokrm stal spole\u010densk\u00fdm m\u011b\u0159\u00edtkem maxim\u00e1ln\u00ed chuti a \u010dasto se pod\u00e1val jako drobn\u00e9 ob\u010derstven\u00ed k pit\u00ed (chu\u0165ovka) s ledov\u011b vychlazen\u00fdm pivem p\u0159i hlu\u010dn\u00fdch hovorech. Ve vesnick\u00fdch kuchyn\u00edch se osv\u011bd\u010dil i jako \u00fasporn\u00e9 j\u00eddlo: nab\u011bra\u010dka koncentrovan\u00e9 pasty sta\u010dila k ochucen\u00ed cel\u00e9ho woku, tak\u017ee \u0161et\u0159ila rodinn\u00fd rozpo\u010det, ani\u017e by utrp\u011bla intenzita chuti.\n\n\n\nTradi\u010dn\u00ed suroviny & postup \n\n\n\n\n\n\n\nKa\u017ed\u00fd Phat Phet hodn\u00fd sv\u00e9ho jm\u00e9na za\u010d\u00edn\u00e1 \u010dervenou kari pastou. Aby byla autentick\u00e1, skl\u00e1d\u00e1 se:\n\n\n\n\nze su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek (\u010dasto typu spur) pro po\u0159\u00e1dnou p\u00e1livost;\n\n\n\nz citronov\u00e9 tr\u00e1vy, galg\u00e1nu a k\u016fry kafrov\u00e9 limety pro citrusov\u00fd n\u00e1dech;\n\n\n\nz \u010desneku a \u0161alotky, kter\u00e9 tvo\u0159\u00ed aromatick\u00fd z\u00e1klad;\n\n\n\nze semen koriandru a \u0159\u00edmsk\u00e9ho km\u00ednu pro h\u0159ejivost;\n\n\n\nz kuli\u010dek \u010dern\u00e9ho pep\u0159e;\n\n\n\na nakonec ze l\u017e\u00edce krevetov\u00e9 pasty.\n\n\n\n\nTento koncentr\u00e1t se sma\u017e\u00ed (nikdy pouze neoh\u0159\u00edv\u00e1), dokud se neza\u010dne odd\u011blovat olej a kuchyni nenapln\u00ed \u0161tiplav\u00fd opar.\n\n\n\nTeprve v tu chv\u00edli kucha\u0159 p\u0159id\u00e1 jedin\u00fd druh masa: vep\u0159ov\u00fd b\u016f\u010dek, p\u0159\u00edpadn\u011b kan\u010d\u00ed, ale rozhodn\u011b ne pestrou sm\u011bs masa a mo\u0159sk\u00fdch plod\u016f. Zeleniny je m\u00e1lo a je pe\u010dliv\u011b vybran\u00e1: bambusov\u00e9 v\u00fdhonky nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky nebo thajsk\u00e9 lilky na \u010dtvrtky, z\u0159\u00eddka oboj\u00ed. Typick\u00fd lesn\u00ed charakter dod\u00e1vaj\u00ed bylinky a ko\u0159en\u00ed p\u0159idan\u00e9 na z\u00e1v\u011br: hroz\u00ednky zelen\u00e9ho pep\u0159e, oddenek krachai nakr\u00e1jen\u00fd na tenk\u00e9 nudli\u010dky, natrhan\u00e9 listy kafrov\u00e9 limety a hrst thajsk\u00e9 bazalky.\n\n\n\nV\u00fdsledn\u00e1 konzistence mus\u00ed obst\u00e1t v m\u00edstn\u00ed zkou\u0161ce \u201ehust\u00e9ho obalen\u00ed om\u00e1\u010dkou\u201c : olejov\u00fd lesk m\u00e1 k masu p\u0159ilnout, nikoli ho utopit. Kokosov\u00e9 ml\u00e9ko, pokud se pou\u017e\u00edv\u00e1, slou\u017e\u00ed p\u0159edev\u0161\u00edm k na\u0159ed\u011bn\u00ed pasty. Nedostate\u010dn\u011b osma\u017een\u00e1 pasta chutn\u00e1 syrov\u011b; p\u0159id\u00e1te-li p\u0159\u00edli\u0161 vody, chu\u0165 zesl\u00e1bne. Zvl\u00e1dnout tuto \u00fazkou hranici mezi p\u0159ip\u00e1len\u00fdm a vodnat\u00fdm je zkou\u0161kou ka\u017ed\u00e9ho, kdo chce p\u0159ipravit p\u0159esv\u011bd\u010div\u00fd Phat Phet.\n\n\n\nRegion\u00e1ln\u00ed obm\u011bny\n\n\n\nUjedete sto kilometr\u016f a recept se znateln\u011b zm\u011bn\u00ed. V centr\u00e1ln\u00edch n\u00ed\u017ein\u00e1ch trocha kokosov\u00e9 smetany a \u0161petka palmov\u00e9ho cukru zjem\u0148uj\u00ed ostr\u00e9 hrany, zat\u00edmco bambusov\u00e9 v\u00fdhonky nebo thajsk\u00e9 lilky velk\u00e9 jako kuli\u010dky dod\u00e1vaj\u00ed k\u0159upavost. \n\n\n\nZelen\u00e9 ku\u0159ec\u00ed kari m\u00e1 klasi\u010dt\u011bj\u0161\u00ed chu\u0165\n\n\n\nZam\u00ed\u0159\u00edte-li na jih, kde je patrn\u00fd malajsijsk\u00fd vliv, kurkuma obarv\u00ed pastu dozlatova: jemnost miz\u00ed, p\u00e1livost roste a ve woku prsk\u00e1 Phat Phet Sataw, v n\u011bm\u017e velk\u00e9 krevety a v\u00fdrazn\u011b aromatick\u00e9 \u201esmradlav\u00e9\u201c fazole ohla\u0161uj\u00ed sv\u016fj p\u0159\u00edchod je\u0161t\u011b d\u0159\u00edv, ne\u017e se dostanou na st\u016fl.\n\n\n\nVydejte se na severov\u00fdchod do Is\u00e1nu: kucha\u0159i tu nahrazuj\u00ed bazalku peprnou bylinkou bai yiraa, p\u0159id\u00e1vaj\u00ed nakl\u00e1dan\u00fd bambus a ob\u010das i trochu fermentovan\u00e9 ryby (pla ra). Po cel\u00e9 zemi se v restaurac\u00edch u silnice s \u201elesn\u00ed kuchyn\u00ed\u201c st\u00e1le objevuj\u00ed zv\u011b\u0159inov\u00e9 verze: kan\u010d\u00ed s po\u0159\u00e1dnou d\u00e1vkou krachai nav\u00edc nebo \u017eab\u00ed steh\u00fdnka lesknouc\u00ed se pod \u010derven\u00fdm olejem. V\u0161ude z\u016fst\u00e1vaj\u00ed dv\u011b jistoty: p\u00e1livost, kter\u00e1 vh\u00e1n\u00ed slzy do o\u010d\u00ed, a oblak bylinn\u00fdch v\u016fn\u00ed.\n\n\n\nPod\u00e1v\u00e1n\u00ed a vhodn\u00e9 doprovody \n\n\n\nOdm\u011bnou za odvahu postavit se \u017e\u00e1ru pokrmu Phat Phet je to, jak se ka\u017ed\u00e9 ohniv\u00e9 sousto rozvine na pol\u0161t\u00e1\u0159i nad\u00fdchan\u00e9 jasm\u00ednov\u00e9 r\u00fd\u017ee, doprov\u00e1zen\u00e9 lahv\u00ed ledov\u011b vychlazen\u00e9ho piva.\n\n\n\nDne\u0161n\u00ed kucha\u0159i experimentuj\u00ed se srn\u010d\u00edm masem, nebo dokonce s rostlinn\u00fdmi n\u00e1hra\u017ekami, ale st\u00e1le ct\u00ed svatou trojici: chilli, bylinky a k\u00e1ze\u0148. P\u0159ijm\u011bte v\u00fdzvu. U\u017e p\u0159i prvn\u00edm soustu v\u00e1m na sp\u00e1nc\u00edch vyraz\u00ed pot: pr\u00e1v\u011b ochutn\u00e1v\u00e1te \u010dty\u0159i stolet\u00ed thajsk\u00e9 vynal\u00e9zavosti, kuli\u010dku pep\u0159e za kuli\u010dkou.\n\n\n\n\n\n\tPhat Phet - Restovan\u00e9 kan\u010d\u00ed maso po thajsku\n\t\t\n\t\t\t\n\t\n\t\tWok\t\n\t\n\t\t150 g kan\u010d\u00edho masa (s k\u016f\u017e\u00ed, nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 pl\u00e1tky, p\u0159\u00edpadn\u011b nahra\u010fte vep\u0159ov\u00fdm b\u016f\u010dkem)1 l\u017e\u00edce thajsk\u00e9ho \u010desneku (oloupan\u00e9ho, lehce rozdrcen\u00e9ho, u b\u011b\u017en\u00e9ho \u010desneku pou\u017eijte polovi\u010dn\u00ed mno\u017estv\u00ed)1 l\u017e\u00edce \u010derven\u00fdch a zelen\u00fdch chilli papri\u010dek pta\u010d\u00ed oko (sm\u00edchan\u00fdch, nahrubo roztlu\u010den\u00fdch)3 l\u017e\u00edce rostlinn\u00e9ho oleje1 l\u017e\u00edce thajsk\u00e9 \u010derven\u00e9 kari pasty60 ml ku\u0159ec\u00edho v\u00fdvaru1 l\u017ei\u010dka cukru2 l\u017ei\u010dky ryb\u00ed om\u00e1\u010dky2 l\u017ei\u010dky \u00fast\u0159icov\u00e9 om\u00e1\u010dky100 g krachai (nakr\u00e1jen\u00e9ho na tenk\u00e9 nudli\u010dky, lze nahradit galangalem)2 hroz\u00ednky zelen\u00e9ho pep\u0159e (\u010derstv\u00e9ho, nakr\u00e1jen\u00e9 na 2 cm dlouh\u00e9 kousky)1 mal\u00e1 \u010derven\u00e1 thajsk\u00e1 chilli papri\u010dka (nakr\u00e1jen\u00e1 \u0161ikmo)1 \u017elut\u00e1 thajsk\u00e1 chilli papri\u010dka (nakr\u00e1jen\u00e1 \u0161ikmo)5 list\u016f kafrov\u00e9 limetky (nakr\u00e1jen\u00fdch na velmi jemn\u00e9 prou\u017eky)1 hrst list\u016f thajsk\u00e9 bazalky (a dal\u0161\u00ed vrcholky na ozdobu)Mo\u0159sk\u00e1 s\u016fl (na o\u010di\u0161t\u011bn\u00ed masa)R\u00fd\u017ee va\u0159en\u00e1 v p\u00e1\u0159e (k pod\u00e1v\u00e1n\u00ed)\t\n\t\n\t\tP\u0159\u00edpravaKan\u010d\u00ed maso promn\u011bte se sol\u00ed, abyste zm\u00edrnili jeho zv\u011b\u0159inov\u00fd pach, d\u016fkladn\u011b opl\u00e1chn\u011bte a nechte okapat.\u010cesnek a chilli papri\u010dky pta\u010d\u00ed oko spole\u010dn\u011b roztlu\u010dte na hrubou pastu.Ve woku rozeh\u0159ejte olej na st\u0159edn\u00edm plameni, p\u0159idejte kan\u010d\u00ed maso a kr\u00e1tce restujte, jen dokud se na povrchu nezat\u00e1hne. V p\u0159\u00edpad\u011b pot\u0159eby slijte p\u0159ebyte\u010dn\u00fd vype\u010den\u00fd tuk.Vm\u00edchejte \u010dervenou kari pastu a restujte, dokud se nerozvon\u00ed.P\u0159idejte ku\u0159ec\u00ed v\u00fdvar, cukr, ryb\u00ed om\u00e1\u010dku a \u00fast\u0159icovou om\u00e1\u010dku a dob\u0159e prom\u00edchejte.P\u0159idejte krachai a hroz\u00ednky zelen\u00e9ho pep\u0159e, restujte na siln\u00e9m plameni, dokud se tekutina t\u00e9m\u011b\u0159 neodpa\u0159\u00ed a pasta neobal\u00ed maso.Vypn\u011bte plot\u00fdnku a vm\u00edchejte \u010dervenou a \u017elutou chilli papri\u010dku, listy kafrov\u00e9 limetky a thajskou bazalku.Naserv\u00edrujte, ozdobte dal\u0161\u00edmi vrcholky bazalky a pod\u00e1vejte hork\u00e9 s r\u00fd\u017e\u00ed va\u0159enou v p\u00e1\u0159e.\t\n\t\n\t\t\nO\u010di\u0161t\u011bn\u00ed kan\u010d\u00edho masa hrubou sol\u00ed, nap\u0159\u00edklad sol\u00ed z Gu\u00e9rande (nikoli stoln\u00ed sol\u00ed), je tradi\u010dn\u00ed trik, jak zjemnit jeho v\u00fdrazn\u00e9 aroma.\nUdr\u017eujte wok sp\u00ed\u0161e such\u00fd, klasick\u00fd phat phet m\u00e1 b\u00fdt olejnat\u00fd a pasta m\u00e1 obalovat maso, nem\u00e1 plavat v om\u00e1\u010dce.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197146"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197146\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/90354"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}