{"id":197556,"title":"Pad pong karee, thajsk\u00e9 krab\u00ed kari","modified":"2026-10-31T17:21:39+01:00","plain":"Kr\u00e9mov\u00e9 a pikantn\u00ed thajsk\u00e9 krab\u00ed kari, v n\u011bm\u017e se snoub\u00ed pasta z pra\u017een\u00fdch chilli papri\u010dek, su\u0161en\u00e9 ml\u00e9ko a k\u0159upav\u00e1 aromatick\u00e1 zelenina v hlavn\u00ed chod pln\u00fd chut\u00ed.\n\n\n\nVydejte se za v\u016fn\u00ed opra\u017een\u00e9ho kari sm\u00ed\u0161enou se slanou p\u00e1rou, kter\u00e1 se za soumraku vzn\u00e1\u0161\u00ed v bangkoksk\u00fdch uli\u010dk\u00e1ch. Nejsp\u00ed\u0161 se zastav\u00edte p\u0159ed wokem, v n\u011bm\u017e sy\u010d\u00ed krab. \n\n\n\nKucha\u0159 do n\u011bj vlije hutnou sm\u011bs v barv\u011b vaje\u010dn\u00fdch \u017eloutk\u016f, kter\u00e1 se b\u011bhem n\u011bkolika vte\u0159in prom\u011bn\u00ed v lesklou \u0161afr\u00e1nov\u011b zbarvenou \u0161\u0165\u00e1vu a obal\u00ed krab\u00ed nohy i klepeta. To je Pad Pong Karee: sp\u00ed\u0161e jemn\u011b vo\u0148av\u00e9 ne\u017e ohniv\u011b p\u00e1liv\u00e9, hedv\u00e1bn\u00e9 sp\u00ed\u0161 ne\u017e tekut\u00e9, jako stvo\u0159en\u00e9 k obalen\u00ed zrnek jasm\u00ednov\u00e9 r\u00fd\u017ee. \n\n\n\nNa jedin\u00e9m tal\u00ed\u0159i ochutn\u00e1te t\u0159i kulin\u00e1\u0159sk\u00e9 vlivy: britsk\u00e9 kari ko\u0159en\u00ed inspirovan\u00e9 Indi\u00ed, \u010d\u00ednsk\u00e9 um\u011bn\u00ed pr\u00e1ce s wokem a thajsk\u00fd cit pro vyv\u00e1\u017een\u00ed sladk\u00e9, slan\u00e9 a p\u00e1liv\u00e9 chuti.\n\n\n\nVyzkou\u0161ejte tak\u00e9 gaeng hang lay , lahodn\u00e9 thajsk\u00e9 vep\u0159ov\u00e9 kari. Nebo proslul\u00e9 kari massaman\n\n\n\nOd \u0161anghajsk\u00fdch p\u0159\u00edstavn\u00edch mol k bangkoksk\u00fdm wok\u016fm\n\n\n\nPad Pong Karee se objevilo v \u010d\u00ednsk\u00fdch restaurac\u00edch s mo\u0159sk\u00fdmi plody v Bangkoku v polovin\u011b XX. stolet\u00ed, kdy si dov\u00e1\u017een\u00e9 anglick\u00e9 kari ko\u0159en\u00ed z\u00edsk\u00e1valo oblibu. N\u011bkte\u0159\u00ed historici jeho vznik p\u0159ipisuj\u00ed kucha\u0159\u016fm ze \u0160anghaje nebo Penangu.\n\n\n\nRestaurace Somboon Seafood, otev\u0159en\u00e1 v roce 1969 v Bangkoku, z n\u011bj pozd\u011bji ud\u011blala specialitu, kter\u00e1 je v hlavn\u00edm m\u011bst\u011b dodnes vyhl\u00e1\u0161en\u00e1. Rozhoduj\u00edc\u00ed surovinou byla plechovka \u017elut\u00e9ho kari ko\u0159en\u00ed typu Madras, vyroben\u00e9ho ve Velk\u00e9 Brit\u00e1nii. Tato angloindick\u00e1 sm\u011bs s bohat\u00fdm pod\u00edlem kurkumy a koriandru tehdy putovala po obchodn\u00edch cest\u00e1ch imp\u00e9ria. \n\n\n\n\u010c\u00ednsko-thaj\u0161t\u00ed kucha\u0159i toto ko\u0159en\u00ed doplnili s\u00f3jovou om\u00e1\u010dkou a l\u017e\u00edc\u00ed kou\u0159ov\u011b vo\u0148av\u00e9 pasty nam prik pao a v\u0161e zahustili vejcem po kantonsku. Legendy zmi\u0148uj\u00ed obchodn\u00edky z Penangu, kuchyn\u011b na \u0161anghajsk\u00fdch p\u0159\u00edstavn\u00edch molech i indoportugalsk\u00e1 kari z Goy; a\u0165 u\u017e d\u00e1te p\u0159ednost kter\u00e9mukoli p\u0159\u00edb\u011bhu, v\u00fdsledn\u00fd pokrm je svou vyv\u00e1\u017eenost\u00ed a \u0161t\u011bdrost\u00ed nepochybn\u011b thajsk\u00fd.\n\n\n\nCo d\u011bl\u00e1 z Pad Pong Karee \u201eautentick\u00fd\u201c pokrm?\n\n\n\n\n\n\n\nAutenti\u010dnost nespo\u010d\u00edv\u00e1 ani tak v pevn\u00fdch pravidlech jako v rozpoznateln\u00e9m charakteru. V\u016fn\u011b mus\u00ed poch\u00e1zet ze such\u00e9ho \u017elut\u00e9ho kari ko\u0159en\u00ed (nikoli z thajsk\u00e9 kari pasty). V kr\u00e9mov\u00e9 verzi m\u00e1 om\u00e1\u010dka dos\u00e1hnout pudinkov\u00e9 konzistence, kter\u00e1 suroviny sp\u00ed\u0161e obal\u00ed, ne\u017e aby v n\u00ed plavaly.\n\n\n\n\nKr\u00e9mov\u00e1 verze: kari ko\u0159en\u00ed kr\u00e1tce opra\u017een\u00e9 v oleji; l\u017e\u00edce pasty nam prik pao i s jej\u00edm \u010derven\u00fdm olejem; roz\u0161lehan\u00e1 vejce z\u0159ed\u011bn\u00e1 neslazen\u00fdm kondenzovan\u00fdm ml\u00e9kem nebo kokosov\u00fdm ml\u00e9kem; sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka a \u00fast\u0159icov\u00e1 om\u00e1\u010dka; b\u00edl\u00fd pep\u0159, prou\u017eky cibule a hrst \u010d\u00ednsk\u00e9ho celeru pro sv\u011b\u017eest.\n\n\n\nKlasick\u00e1 b\u00edlkovinn\u00e1 slo\u017eka: modr\u00fd nebo bahenn\u00ed krab s neporu\u0161en\u00fdm krun\u00fd\u0159em; krevety, sm\u011bs mo\u0159sk\u00fdch plod\u016f nebo ku\u0159ec\u00ed maso se k om\u00e1\u010dce hod\u00ed stejn\u011b dob\u0159e.\n\n\n\n\u010cemu se vyhnout: p\u0159id\u00e1v\u00e1n\u00ed bazalky nebo kafrov\u00e9 limety, p\u0159\u00edli\u0161 ostr\u00e9mu ko\u0159en\u00ed, kter\u00e9 p\u0159ebije chu\u0165 kari, \u010di ne\u00famysln\u00e9mu vynech\u00e1n\u00ed vajec a ml\u00e9ka: existuje sice \u201esuch\u00e1\u201c varianta bez vajec, ale m\u011bla by b\u00fdt jako takov\u00e1 ozna\u010dena.\n\n\n\n\nPostup je \u0161etrn\u011bj\u0161\u00ed ne\u017e u v\u011bt\u0161iny pokrm\u016f zprudka op\u00e9kan\u00fdch na p\u00e1nvi: st\u0159edn\u00ed plamen, neust\u00e1l\u00e9 m\u00edch\u00e1n\u00ed a v\u010dasn\u00e9 vypnut\u00ed ohn\u011b, dokud se om\u00e1\u010dka je\u0161t\u011b lehce vln\u00ed; zbytkov\u00e9 teplo j\u00ed dod\u00e1 kone\u010dnou sametovou hebkost. P\u0159i spr\u00e1vn\u00e9 p\u0159\u00edprav\u011b je ka\u017ed\u00fd kousek krun\u00fd\u0159e pokryt\u00fd zlatavou glazurou, vo\u0148av\u00fd, ale nikdy vysu\u0161en\u00fd.\n\n\n\nRegion\u00e1ln\u00ed varianty\n\n\n\nPo cel\u00e9 zemi se toto kari, kr\u00e9mov\u00e9 i such\u00e9, m\u011bn\u00ed podle zem\u011bpisn\u00e9 \u0161\u00ed\u0159ky. V Bangkoku najdete sv\u011btlou om\u00e1\u010dku z neslazen\u00e9ho kondenzovan\u00e9ho ml\u00e9ka s pr\u00e1v\u011b takov\u00fdm mno\u017estv\u00edm chilli, aby lehce \u0161t\u00edpalo. D\u00e1le na jih kucha\u0159i pou\u017e\u00edvaj\u00ed hutn\u00fd kokosov\u00fd kr\u00e9m a p\u0159id\u00e1vaj\u00ed v\u00edce pta\u010d\u00edch chilli papri\u010dek (pta\u010d\u00ed oko), tak\u017ee om\u00e1\u010dka z\u00edsk\u00e1v\u00e1 oran\u017eov\u011bj\u0161\u00ed odst\u00edn. \n\n\n\nCo takhle trochu pad thai ? \n\n\n\nKraba s m\u011bkk\u00fdm krun\u00fd\u0159em lze sn\u00edst cel\u00e9ho, zat\u00edmco ti, kdo ve v\u0161edn\u00ed ve\u010der sp\u011bchaj\u00ed s va\u0159en\u00edm, \u010dasto s\u00e1hnou po praktick\u00fdch vani\u010dk\u00e1ch ji\u017e vyloupan\u00e9ho masa, kter\u00e9 je sice pohodln\u011bj\u0161\u00ed na p\u0159\u00edpravu, ale m\u00e9n\u011b chutn\u00e9. Na internetov\u00fdch f\u00f3rech se vedou v\u00e1\u0161niv\u00e9 debaty o tom, zda m\u00e1 p\u0159evl\u00e1dat s\u00f3jov\u00e1, nebo ryb\u00ed om\u00e1\u010dka: sou\u010dasn\u00e1 shoda je takov\u00e1, \u017ee slan\u00fd z\u00e1klad m\u00e1 tvo\u0159it sv\u011btl\u00e1 s\u00f3jov\u00e1 om\u00e1\u010dka, zat\u00edmco trocha om\u00e1\u010dky nuoc-m\u00e2m chu\u0165 dolad\u00ed, ani\u017e by zast\u0159ela \u010d\u00ednsk\u00fd charakter pokrmu.\n\n\n\nJak si na n\u011bm pochutn\u00e1vaj\u00ed Thajci\n\n\n\nPad Pong Karee se obvykle pod\u00e1v\u00e1 uprost\u0159ed spole\u010dn\u00e9ho stolu. Dopl\u0148uje ho k\u0159upav\u00e1 restovan\u00e1 povijnice vodn\u00ed nebo \u010dir\u00e1 pol\u00e9vka pro osv\u011b\u017een\u00ed chu\u0165ov\u00fdch bun\u011bk. \n\n\n\nStolovn\u00edci rozlamuj\u00ed karm\u00ednov\u011b zbarven\u00e9 krun\u00fd\u0159e a nech\u00e1vaj\u00ed r\u00fd\u017ei nas\u00e1knout zlatavou om\u00e1\u010dkou, zat\u00edmco miska prik nam pla, ryb\u00ed om\u00e1\u010dky s nasekan\u00fdmi chilli papri\u010dkami, \u010dek\u00e1 na ty, kdo tou\u017e\u00ed po v\u00fdrazn\u011bj\u0161\u00ed chuti. \n\n\n\nZda se pokrm povedl, pozn\u00e1te snadno u\u017e na pohled: jemn\u00e9 \u017eilky \u010derven\u00e9ho chilli oleje protk\u00e1vaj\u00ed jemnou \u017elutou om\u00e1\u010dku, celerov\u00e9 listy z\u016fst\u00e1vaj\u00ed sv\u011b\u017ee zelen\u00e9 a v\u016fn\u011b ko\u0159en\u00ed se pozvolna rozv\u00edj\u00ed.\n\n\n\n\n\n\tPad Pong Karee - Thajsk\u00e9 krab\u00ed kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tHlavn\u00ed suroviny1 cel\u00fd krab (o\u010di\u0161t\u011bn\u00fd, hod\u00ed se v\u0161echny druhy (masit\u00fd krab\/krab s jikrami\/modr\u00fd plovouc\u00ed krab))0.5 cibule (nakr\u00e1jen\u00e9 pod\u00e9ln\u011b na pl\u00e1tky)2 mal\u00e9 \u010derven\u00e9 thajsk\u00e9 chilli papri\u010dky (nakr\u00e1jen\u00e9 \u0161ikmo)3 stonky jarn\u00ed cibulky (nakr\u00e1jen\u00e9 na 5 cm dlouh\u00e9 kousky)2 stonky \u010d\u00ednsk\u00e9ho celeru (kunchai) (nakr\u00e1jen\u00e9 na 5 cm dlouh\u00e9 kousky)Om\u00e1\u010dka na dochucen\u00ed125 g su\u0161en\u00e9ho ml\u00e9ka3 l\u017e\u00edce rostlinn\u00e9ho oleje1 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dky1 l\u017ei\u010dka cukru krupice1 l\u017e\u00edce \u017elut\u00e9ho kari ko\u0159en\u00ed (do vaje\u010dn\u00e9 sm\u011bsi)3 l\u017e\u00edce \u017elut\u00e9ho kari ko\u0159en\u00ed (do woku)3 l\u017e\u00edce thajsk\u00e9 pasty ze sma\u017een\u00fdch chilli papri\u010dek (nam-prik-pao) (i s olejem z pasty)2 vejcemlet\u00fd b\u00edl\u00fd pep\u0159 (podle chuti)\t\n\t\n\t\tPostupKraba o\u010dist\u011bte, krun\u00fd\u0159 vydrhn\u011bte kart\u00e1\u010dkem, rozporcujte a va\u0159te v prudce vrouc\u00ed vod\u011b 10 minut, dokud krun\u00fd\u0159 nezoran\u017eov\u00ed. Pot\u00e9 nechte okapat.V misce roz\u0161lehejte vejce se sv\u011btlou s\u00f3jovou om\u00e1\u010dkou, cukrem, \u017elut\u00fdm kari ko\u0159en\u00edm, b\u00edl\u00fdm pep\u0159em a pastou z pra\u017een\u00fdch chilli papri\u010dek (nam-prik-pao) dohladka a dejte stranou.Ve woku rozeh\u0159ejte olej na st\u0159edn\u00edm ohni, p\u0159idejte zbytek \u017elut\u00e9ho kari ko\u0159en\u00ed a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte, dokud se nerozvon\u00ed. Pot\u00e9 postupn\u011b vm\u00edchejte su\u0161en\u00e9 ml\u00e9ko, aby se rozvinulo aroma.Zvy\u0161te plamen, vlijte vaje\u010dnou sm\u011bs s kari a m\u00edchejte, dokud nezhoustne v kr\u00e9movou om\u00e1\u010dku. Pot\u00e9 p\u0159idejte uva\u0159en\u00e9 kousky kraba a obalte je v om\u00e1\u010dce.P\u0159idejte cibuli, \u010d\u00ednsk\u00fd celer, jarn\u00ed cibulku a \u010derven\u00e9 chilli papri\u010dky, m\u00edchejte jen tak dlouho, aby se zelenina leskla, ale z\u016fstala k\u0159upav\u00e1. Ihned pod\u00e1vejte s jasm\u00ednovou r\u00fd\u017e\u00ed.\t\n\t\n\t\t\nSu\u0161en\u00e9 ml\u00e9ko ve spojen\u00ed s vejci vytv\u00e1\u0159\u00ed hedv\u00e1bn\u011b jemnou kr\u00e9movou om\u00e1\u010dku, kter\u00e1 tento pokrm odli\u0161uje od indick\u00e9ho \u010di malajsijsk\u00e9ho krab\u00edho kari.\nPro v\u00fdrazn\u011bj\u0161\u00ed aroma m\u016f\u017eete p\u0159idat trochu v\u00edna Shaoxing, p\u0159i dom\u00e1c\u00ed p\u0159\u00edprav\u011b to ale nen\u00ed nutn\u00e9.\n\n\t\n\t\n\t\tPlat principalTha\u00eflandaise\t\n\n\n\n\n\nKulin\u00e1\u0159sk\u00e9 zdroje\n\n\n\n\nKrab na thajsk\u00e9m kari: skryt\u00fd poklad thajsk\u00e9 kuchyn\u011b \u2013 Hot Thai Kitchen (anglicky)\n\n\n\nRestovan\u00fd krab na thajsk\u00e9m kari (pad pong karee) \u2013 Rachel Cooks Thai (anglicky)\n\n\n\nPad pong kari (restovan\u00fd pokrm s kari ko\u0159en\u00edm) \u2013 Wikipedie (thajsky)\n\n\n\nV Indii neexistuje \u201ekari ko\u0159en\u00ed\u201c \u2013 BrandThink (thajsky)\n\n\n\nJak si doma snadno p\u0159ipravit restovan\u00e9ho kraba s kari ko\u0159en\u00edm | \u0e1e\u0e48\u0e2d\u0e1a\u0e49\u0e32\u0e19\u0e17\u0e33\u0e01\u0e34\u0e19\u0e40\u0e2d\u0e07 \u2013 YouTube (thajsky)\n\n\n\nPad pong kari: historie a p\u016fvod zaj\u00edmav\u00e9ho n\u00e1zvu\u2026 \u2013 Facebook (thajsky)\n\n\n\n\u201eRestovan\u00fd krab s kari ko\u0159en\u00edm\u201c, mimo\u0159\u00e1dn\u011b m\u00f3dn\u00ed pokrm internetov\u00e9ho sv\u011bta \u2013 MGR Online (thajsky)\n\n\n\nJeden pokrm t\u00fddn\u011b \/ \u201eSoused v kuchyni\u201c \/ Restovan\u00fd krab s kari ko\u0159en\u00edm \u2013 Matichon Weekly (thajsky)\n\n\n\nGoong pad pong karee (restovan\u00e9 krevety se \u017elut\u00fdm kari ko\u0159en\u00edm) \u2013 Reddit (anglicky)\n\n\n\nMnoz\u00ed se ptaj\u00ed spr\u00e1vce: jak se \u0159ekne \u201ekaeng\u201c \u010d\u00ednsky? Velmi popul\u00e1rn\u00ed slovo v Thajsku\u2026 \u2013 Facebook (thajsky)\n\n\n\nSoubor: Phunim phat pong kari.jpg \u2013 Wikimedia Commons (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197556","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=197556"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/87485"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}