{"id":197424,"title":"Zelen\u00e1 kari r\u00fd\u017ee sma\u017een\u00e1 po thajsku","modified":"2026-10-31T17:19:47+01:00","plain":"Thajsk\u00e1 sma\u017een\u00e1 r\u00fd\u017ee se zelen\u00fdm kari spojuje k\u0159ehk\u00e9 ku\u0159ec\u00ed maso, vo\u0148av\u00e9 kokosov\u00e9 ml\u00e9ko a \u010derstv\u00e9 bylinky v rychl\u00e9 j\u00eddlo pln\u00e9 chuti.\n\n\n\nStoup\u00e1 p\u00e1ra s v\u016fn\u00ed jasm\u00ednu a ve woku se prohazuje zelen\u00e1 r\u00fd\u017ee obalen\u00e1 kokosov\u00fdm ml\u00e9kem, pod\u00e1van\u00e1 s thajskou omeletou a tenk\u00fdmi pl\u00e1tky okurky. P\u0159i prvn\u00edm soustu vynikne bazalka a makrutov\u00e1 limeta; zelen\u00e9 chilli papri\u010dky lehce \u0161t\u00edpnou;  ryb\u00ed om\u00e1\u010dka dod\u00e1 slan\u00fd t\u00f3n; jemn\u00e1 sladkost v\u0161e vyv\u00e1\u017e\u00ed.\n\n\n\nCo je Khao Phat Gaeng Kiew Wan? \n\n\n\nKhao phat kaeng khiao wan (\u0e02\u0e49\u0e32\u0e27\u0e1c\u0e31\u0e14\u0e41\u0e01\u0e07\u0e40\u0e02\u0e35\u0e22\u0e27\u0e2b\u0e27\u0e32\u0e19) sv\u00fdm n\u00e1zvem jasn\u011b prozrazuje, o co jde: khao phat je sma\u017een\u00e1 r\u00fd\u017ee; kaeng khiao wan znamen\u00e1 doslova \u201esladk\u00e9 zelen\u00e9 kari\u201c (\u201ekhiao\u201c = zelen\u00fd; \u201ewan\u201c = sladk\u00fd). \n\n\n\nZ\u00e1kladn\u00ed my\u0161lenka je jednoduch\u00e1: jasm\u00ednov\u00e1 r\u00fd\u017ee z p\u0159ede\u0161l\u00e9ho dne se osma\u017e\u00ed v koncentrovan\u00e9m z\u00e1kladu ze zelen\u00e9ho kari, tedy z pasty osma\u017een\u00e9 na oleji, dokud se nerozvon\u00ed, s trochou kokosov\u00e9ho ml\u00e9ka. Nakonec se p\u0159id\u00e1 thajsk\u00e1 bazalka a \u010derven\u00e9 chilli papri\u010dky. \n\n\n\nS \u010dl\u00e1nkem to moc nesouvis\u00ed, ale pod\u00edvejte se na tu n\u00e1dhernou pol\u00e9vku laksa\n\n\n\nHotov\u00e1 r\u00fd\u017ee m\u00e1 m\u00edt odd\u011blen\u00e1 zrnka, kter\u00e1 dr\u017e\u00ed tvar a nejsou mokr\u00e1. M\u00e1 b\u00fdt obalen\u00e1, nikoli nas\u00e1kl\u00e1, s chut\u00ed kari, ale bez p\u0159ebyte\u010dn\u00e9 tekutiny. Je to plnohodnotn\u00e9 j\u00eddlo z jednoho tal\u00ed\u0159e, rychl\u00fd a kompletn\u00ed pokrm, \u010dasto dopln\u011bn\u00fd okurkou, limetou a vejcem v t\u00e9 \u010di on\u00e9 podob\u011b.\n\n\n\nP\u016fvod pokrmu\n\n\n\nZelen\u00e9 kari z\u00edskalo svou dne\u0161n\u00ed charakteristickou podobu ve st\u0159edn\u00edm Thajsku ve 20. stolet\u00ed, zat\u00edmco va\u0159en\u00ed ve woku inspirovan\u00e9 \u010d\u00ednskou kuchyn\u00ed prom\u011b\u0148ovalo thajsk\u00e9 m\u011bstsk\u00e9 kuchyn\u011b. \n\n\n\nTechnika p\u0159\u00edpravy khao phat (rozp\u00e1len\u00fd wok, r\u00fd\u017ee z p\u0159ede\u0161l\u00e9ho dne, rychl\u00e9 pohyby) se spojila s typickou dvojic\u00ed: kari a r\u00fd\u017e\u00ed. Zhruba v polovin\u011b 20. stolet\u00ed se v dom\u00e1cnostech i pouli\u010dn\u00edch st\u00e1nc\u00edch m\u00edchaly zbytky zelen\u00e9ho kari se studenou r\u00fd\u017e\u00ed a sm\u011bs se pak na ohni odpa\u0159ovala, dokud zrnka nez\u00edskala lesk a zelenou barvu. \n\n\n\nZd\u00e1 se, \u017ee jde sp\u00ed\u0161e o modern\u00ed m\u011bstsk\u00fd pokrm ne\u017e o klasick\u00fd recept z kr\u00e1lovsk\u00e9ho dvora. Je obl\u00edben\u00fd v Bangkoku a centr\u00e1ln\u00edch oblastech; jinde se s n\u00edm setk\u00e1te r\u016fzn\u011b \u010dasto. Spojen\u00ed je jasn\u00e9: kari dod\u00e1 chu\u0165, \u017e\u00e1r woku texturu a r\u00fd\u017ee tvo\u0159\u00ed z\u00e1klad.\n\n\n\nHlavn\u00ed suroviny na sma\u017eenou r\u00fd\u017ei se zelen\u00fdm kari\n\n\n\n\n\n\n\nZ\u00e1klad tvo\u0159\u00ed jasm\u00ednov\u00e1 r\u00fd\u017ee z p\u0159ede\u0161l\u00e9ho dne, dob\u0159e vychlazen\u00e1. Jej\u00ed kv\u011btinov\u00e1 v\u016fn\u011b lad\u00ed se zelen\u00fdm kari a m\u00edrn\u011b oschl\u00fd povrch se dob\u0159e op\u00e9k\u00e1, p\u0159i\u010dem\u017e ka\u017ed\u00e9 zrnko z\u016fst\u00e1v\u00e1 cel\u00e9. \n\n\n\nHlavn\u00edm zdrojem v\u016fn\u011b je\u00a0phrik kaeng khiao wan, thajsk\u00e1 zelen\u00e1 kari pasta slo\u017een\u00e1 z\u00a0citronov\u00e9 tr\u00e1vy, galg\u00e1nu, k\u016fry makrutov\u00e9 limety (n\u011bkdy ozna\u010dovan\u00e9 jako kafrov\u00e1, p\u0159\u00edpadn\u011b se m\u00edsto k\u016fry pou\u017e\u00edvaj\u00ed listy), ko\u0159ene koriandru, \u010desneku, \u0161alotky, zelen\u00fdch chilli papri\u010dek a \u010dasto tak\u00e9 ze such\u00e9ho ko\u0159en\u00ed, nap\u0159\u00edklad koriandrov\u00fdch sem\u00ednek a \u0159\u00edmsk\u00e9ho km\u00ednu, a krevetov\u00e9 pasty. Kvalita pasty je z\u00e1sadn\u00ed: dom\u00e1c\u00ed pasta nebo pasta od osv\u011bd\u010den\u00e9 thajsk\u00e9 zna\u010dky dod\u00e1 j\u00eddlu spr\u00e1vn\u00fd charakter.\n\n\n\nTrocha hust\u00e9ho kokosov\u00e9ho ml\u00e9ka (kokosov\u00e9 smetany) dod\u00e1 tuk, kter\u00fd p\u0159en\u00e1\u0161\u00ed v\u016fn\u011b, pom\u00e1h\u00e1 rozvinout chu\u0165 pasty a lehce obal\u00ed r\u00fd\u017ei lesklou vrstvi\u010dkou. N\u011bkdy se va\u0159\u00ed a\u017e do odd\u011blen\u00ed oleje, \u010d\u00edm\u017e se chu\u0165 zintenzivn\u00ed. N\u011bkte\u0159\u00ed thaj\u0161t\u00ed kucha\u0159i d\u00e1vaj\u00ed p\u0159ednost su\u0161\u0161\u00ed verzi s minimem kokosov\u00e9ho ml\u00e9ka nebo \u00fapln\u011b bez n\u011bj; jin\u00ed cht\u011bj\u00ed jen lehce kr\u00e9mov\u00e9 obalen\u00ed. V ka\u017ed\u00e9m p\u0159\u00edpad\u011b m\u00e1 b\u00fdt r\u00fd\u017ee obalen\u00e1, nikoli mokr\u00e1 \u010di vodnat\u00e1.\n\n\n\nB\u00edlkovinn\u00e1 slo\u017eka odpov\u00edd\u00e1 tradi\u010dn\u00edmu slo\u017een\u00ed kari: klasickou volbou je ku\u0159ec\u00ed maso; vep\u0159ov\u00e9, hov\u011bz\u00ed, krevety nebo pevn\u00e9 tofu jsou b\u011b\u017en\u00e9 alternativy. Tak\u00e9 zelenina vych\u00e1z\u00ed ze surovin typick\u00fdch pro zelen\u00e9 kari: thajsk\u00e9 lilky a drobn\u00e9 hr\u00e1\u0161kov\u00e9 lilky dodaj\u00ed pevn\u011bj\u0161\u00ed skus a lehkou ho\u0159kost, bambusov\u00e9 v\u00fdhonky zase k\u0159upavost. Pou\u017e\u00edvaj\u00ed se podle dostupnosti.\n\n\n\nM\u00e1te rad\u011bji hov\u011bz\u00ed? Vyzkou\u0161ejte hov\u011bz\u00ed kari panang\n\n\n\nThajsk\u00e1 bazalka (bai horapha, \u0e42\u0e2b\u0e23\u0e30\u0e1e\u0e32) je kl\u00ed\u010dovou aromatickou surovinou. P\u0159id\u00e1v\u00e1 se a\u017e po odstaven\u00ed z ohn\u011b, aby si uchovala jemnou an\u00fdzovou v\u016fni; bez n\u00ed se pokrm vzdaluje typick\u00e9 chuti zelen\u00e9ho kari. \u010casto se p\u0159id\u00e1vaj\u00ed i jemn\u011b nakr\u00e1jen\u00e9 listy makrutov\u00e9 limety (bai makrut, \u0e43\u0e1a\u0e21\u0e30\u0e01\u0e23\u0e39\u0e14), kter\u00e9 r\u00fd\u017ei provon\u00ed citrusov\u00fdm t\u00f3nem. N\u011bkter\u00e9 verze je sice vynech\u00e1vaj\u00ed, jejich p\u0159\u00edtomnost v\u0161ak podtrhuje charakter zelen\u00e9ho kari. \n\n\n\nM\u00edrn\u011b p\u00e1liv\u00e9 \u010derven\u00e9 chilli papri\u010dky (phrik chi fa) dodaj\u00ed barvu a lehkou pikantnost. Dochucen\u00ed je typicky thajsk\u00e9 a vyv\u00e1\u017een\u00e9: ryb\u00ed om\u00e1\u010dka pro slan\u00e9 umami a \u0161petka cukru pro zjemn\u011bn\u00ed ko\u0159en\u00ed a slanosti. N\u011bkte\u0159\u00ed dne\u0161n\u00ed dom\u00e1c\u00ed kucha\u0159i p\u0159id\u00e1vaj\u00ed trochu tekut\u00e9ho ochucovadla (typu Maggi) nebo glutam\u00e1tu; v ka\u017edodenn\u00edm va\u0159en\u00ed je to b\u011b\u017en\u00e9, ale nen\u00ed to nezbytn\u00e9. \n\n\n\nPou\u017e\u00edv\u00e1 se chu\u0165ov\u011b neutr\u00e1ln\u00ed olej, kter\u00fd sn\u00e1\u0161\u00ed vysok\u00e9 teploty (nap\u0159\u00edklad r\u00fd\u017eov\u00fd, s\u00f3jov\u00fd nebo \u0159epkov\u00fd), a na st\u016fl se pod\u00e1vaj\u00ed dopl\u0148ky: kl\u00ednek limety, okurka a misti\u010dka phrik nam pla (ryb\u00ed om\u00e1\u010dky s \u010derstv\u00fdmi chilli papri\u010dkami). Volsk\u00e9 oko (khai dao) nebo thajsk\u00e1 omeleta (khai jiao) p\u0159idaj\u00ed sytost a k\u0159upav\u00e9 okraje.\n\n\n\nThajsk\u00fd vaje\u010dn\u00fd sal\u00e1t \n\n\n\nAutenti\u010dnost a obm\u011bny\n\n\n\nPokrm m\u00e1 n\u011bkolik jasn\u00fdch pozn\u00e1vac\u00edch znak\u016f: pravou zelenou kari pastu, nikoli kari ko\u0159en\u00ed, a jasm\u00ednovou r\u00fd\u017ei. Pro autentickou chu\u0165 se vyhn\u011bte ke\u010dupu i kari ko\u0159en\u00ed: chu\u0165 mus\u00ed vych\u00e1zet z prav\u00e9 zelen\u00e9 kari pasty.\n\n\n\nPokud chcete j\u00eddlo s kari ko\u0159en\u00edm, vyzkou\u0161ejte moje japonsk\u00e9 kari\n\n\n\nV r\u00e1mci t\u011bchto z\u00e1sad si ka\u017ed\u00fd upravuje pom\u011bry po sv\u00e9m. Lehk\u00e1 om\u00e1\u010dka, kter\u00e1 r\u00fd\u017ei pr\u00e1v\u011b tak obal\u00ed, je v\u00edtan\u00e1; mastn\u00fd, mokr\u00fd nebo pol\u00e9vkovit\u00fd v\u00fdsledek nikoli. N\u011bkde se pasta restuje s trochou kokosov\u00e9 smetany pro pln\u011bj\u0161\u00ed chu\u0165; jinde se smetana vynech\u00e1v\u00e1, aby r\u00fd\u017ee z\u016fstala su\u0161\u0161\u00ed a v\u00edce vyniklo op\u00e9k\u00e1n\u00ed ve woku.\n\n\n\n Zelenina jako thajsk\u00fd lilek nebo bambusov\u00e9 v\u00fdhonky zachov\u00e1v\u00e1 p\u0159\u00edbuznost se zelen\u00fdm kari; brokolice, hr\u00e1\u0161ek a mrkev jsou b\u011b\u017en\u00e9 v zahrani\u010d\u00ed, ale v Thajsku p\u0159\u00edli\u0161 typick\u00e9 nejsou: takov\u00e9 verze jsou sp\u00ed\u0161e inspirovan\u00e9 thajskou kuchyn\u00ed ne\u017e tradi\u010dn\u00ed. Jasm\u00ednov\u00e1 r\u00fd\u017ee dod\u00e1 spr\u00e1vnou v\u016fni i skus; jin\u00e9 obiloviny se od typick\u00e9ho charakteru vzdaluj\u00ed.\n\n\n\nPokud jde o texturu, c\u00edlem jsou odd\u011blen\u00e1 zrnka, kter\u00e1 dr\u017e\u00ed tvar a nejsou mokr\u00e1 (khao ruan bpen met, odd\u011blen\u00e1 a neporu\u0161en\u00e1 zrnka). Rozhoduj\u00edc\u00ed je prvn\u00ed dojem, bazalka a makrutov\u00e1 limeta, n\u00e1sledovan\u00fd soustem, kter\u00e9 jednozna\u010dn\u011b p\u0159ipomene zelen\u00e9 kari v \u00faprav\u011b pro wok.\n\n\n\n\n\n\tSma\u017een\u00e1 r\u00fd\u017ee se zelen\u00fdm kari - Khao Phat Gaeng Kiew Wan\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g ku\u0159ec\u00edch prsou (nakr\u00e1jen\u00fdch na pl\u00e1tky)750 g uva\u0159en\u00e9 jasm\u00ednov\u00e9 r\u00fd\u017ee (z p\u0159edchoz\u00edho dne, hmotnost po uva\u0159en\u00ed)200 g zelen\u00e9 kari pasty300 g kokosov\u00e9ho ml\u00e9ka (hust\u00e9ho)100 g oleje z r\u00fd\u017eov\u00fdch otrub (nebo rostlinn\u00e9ho oleje)100 g ryb\u00ed om\u00e1\u010dky140 g kokosov\u00e9ho cukru (polotekut\u00e9ho; p\u0159\u00edpadn\u011b palmov\u00e9ho nebo hn\u011bd\u00e9ho cukru)3 listy kafrov\u00e9 limety (nakr\u00e1jen\u00e9 na velmi jemn\u00e9 prou\u017eky)30 g list\u016f thajsk\u00e9 bazalky (asi 1 velk\u00e1, lehce napln\u011bn\u00e1 hrst)2 mal\u00e9 \u010derven\u00e9 thajsk\u00e9 chilli papri\u010dky (nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky)\t\n\t\n\t\tPostupRozeh\u0159ejte wok na st\u0159edn\u00edm ohni, p\u0159idejte kokosov\u00e9 ml\u00e9ko a zelenou kari pastu a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud se sm\u011bs nerozvon\u00ed a olej se neodd\u011bl\u00ed od ml\u00e9ka.P\u0159idejte ku\u0159ec\u00ed prsa a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte jen tak dlouho, aby se maso propeklo a d\u016fkladn\u011b obalilo om\u00e1\u010dkou.Dochu\u0165te ryb\u00ed om\u00e1\u010dkou a kokosov\u00fdm cukrem, ochutnejte a vyla\u010fte pom\u011br slan\u00e9 a sladk\u00e9 chuti, pot\u00e9 wok odstavte z ohn\u011b.P\u0159isypte studenou jasm\u00ednovou r\u00fd\u017ei a opatrn\u011b ji vm\u00edchejte nadzved\u00e1v\u00e1n\u00edm a obracen\u00edm, aby zrnka z\u016fstala cel\u00e1 a rovnom\u011brn\u011b se obarvila nazeleno.Vra\u0165te wok na st\u0159edn\u011b siln\u00fd ohe\u0148, po jeho obvodu p\u0159il\u00e9vejte tenk\u00fdm pram\u00ednkem olej a d\u00e1l za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed op\u00e9kejte, dokud r\u00fd\u017ee nebude leskl\u00e1 a v\u00fdrazn\u011b vo\u0148av\u00e1.Posypte listy kafrov\u00e9 limety, bazalkou a chilli papri\u010dkami, prom\u00edchejte jen tak dlouho, aby bylinky zavadly, a ihned pod\u00e1vejte.\t\n\t\n\t\tTuto sma\u017eenou r\u00fd\u017ei pod\u00e1vejte ihned, abyste si naplno vychutnali sv\u011b\u017eest bylinek. Mno\u017estv\u00ed chilli papri\u010dek upravte podle toho, jak p\u00e1liv\u00e9 j\u00eddlo snesete.\n\t\n\t\n\t\tHauptgerichtthail\u00e4ndisch","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197424","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=197424"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197424\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/113318"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}