{"id":197727,"title":"Pad prik gaeng, restovan\u00e9 vep\u0159ov\u00e9 s \u010derven\u00fdm kari","modified":"2026-10-31T17:25:33+01:00","plain":"Thajsk\u00e9 restovan\u00e9 vep\u0159ov\u00e9 s k\u0159upav\u00fdmi fazolkami obalen\u00e9 v dom\u00e1c\u00ed \u010derven\u00e9 kari past\u011b s v\u016fn\u00ed citrus\u016f a ko\u0159en\u00ed.\n\n\n\nN\u00e1zev slibuje z\u00e1zvor  (\u201ekhing\u201c v thaj\u0161tin\u011b). Z v\u011bt\u0161iny wok\u016f s Pad Prik Gaeng se v\u0161ak line p\u0159edev\u0161\u00edm v\u016fn\u011b chilli a list\u016f kafrov\u00e9 limety, bez sebemen\u0161\u00ed stopy po z\u00e1zvorov\u00e9m oddenku. Jeho nep\u0159\u00edtomnost vrt\u00e1 hlavou badatel\u016fm i kucha\u0159\u016fm. \n\n\n\nKdy\u017e z\u00e1zvor z\u016fst\u00e1v\u00e1 v z\u00e1kulis\u00ed, co tedy d\u011bl\u00e1 tento nasucho restovan\u00fd pokrm s \u010derven\u00fdm kari tak autentick\u00fdm? Abychom to pochopili, vydejme se po stop\u00e1ch jeho v\u00fdvoje, od z\u00e1sob na kr\u00e1lovsk\u00e9 v\u00fdpravy a\u017e po rychl\u00e9 j\u00eddlo z m\u011bstsk\u00fdch st\u00e1nk\u016f. Pak u\u017e snadno rozezn\u00e1te origin\u00e1l od jeho napodobenin zalit\u00fdch kokosov\u00fdm ml\u00e9kem.\n\n\n\nV\u00fdborn\u00e9 jsou i nudle s \u010derven\u00fdm kari\n\n\n\nOd z\u00e1sob na cesty k thajsk\u00e9 klasice\n\n\n\nPad Prik Gaeng si z\u00edskal sv\u00e9 renom\u00e9 na cest\u00e1ch. Pal\u00e1cov\u00e9 kucha\u0159ky z po\u010d\u00e1tku XX. stolet\u00ed popisuj\u00ed, jak kucha\u0159i nejprve rozpou\u0161t\u011bj\u00ed vep\u0159ov\u00e9 s\u00e1dlo. \n\n\n\nPot\u00e9 na n\u011bm sma\u017e\u00ed \u010dervenou kari pastu, dokud na povrch nevystoup\u00ed \u0161arlatov\u011b \u010derven\u00fd olej, pak p\u0159idaj\u00ed vep\u0159ov\u00e9 maso a nechaj\u00ed sm\u011bs t\u00e9m\u011b\u0159 \u00fapln\u011b vysu\u0161it. D\u00edky t\u00e9to velmi such\u00e9 konzistenci pokrm snadno vydr\u017eel cesty voj\u00e1k\u016f a obchodn\u00edk\u016f v dusn\u00e9m tropick\u00e9m horku. \u017d\u00e1dn\u00e1 zelenina: p\u0159ednost m\u011bla trvanlivost.\n\n\n\nS urbanizac\u00ed a rozkv\u011btem trh\u016f si recept dovolil n\u011bkolik odchylek. Dlouh\u00e9 fazolky dodaly lehce nasl\u00e1dlou k\u0159upavost, k\u0159upav\u00fd vep\u0159ov\u00fd b\u016f\u010dek obohatil strukturu pokrmu a natrhan\u00e9 listy kafrov\u00e9 limety p\u0159inesly citrusov\u00e9 t\u00f3ny. \n\n\n\nM\u016fj recept na \u010d\u00ednsk\u00e9 k\u0159upav\u00e9 vep\u0159ov\u00e9\n\n\n\nVolba masa z\u016fst\u00e1v\u00e1 otev\u0159en\u00e1: jeden dobrodru\u017en\u011b zalo\u017een\u00fd princ si pr\u00fd dokonce vy\u017e\u00e1dal varan\u00ed maso, co\u017e dokazuje, \u017ee podstata spo\u010d\u00edv\u00e1 sp\u00ed\u0161e v past\u011b a postupu ne\u017e v mase samotn\u00e9m. Zaj\u00edmav\u00e9 je, \u017ee na francouzsk\u00e9m internetu najdete hlavn\u011b ku\u0159ec\u00ed verzi.\n\n\n\nSuroviny, postup a chut\u011b restovan\u00e9ho pokrmu s \u010derven\u00fdm kari\n\n\n\nTradi\u010dn\u00ed pasta spojuje su\u0161en\u00e9 chilli papri\u010dky odr\u016fdy Spur pro p\u00e1livost, \u010desnek a \u0161alotku pro hloubku chuti, citronovou tr\u00e1vu a galg\u00e1n pro \u0159\u00edz, k\u016fru kafrov\u00e9 limety pro v\u016fni a tro\u0161ku krevetov\u00e9 pasty pro v\u00fdraznost. \n\n\n\n\n\n\n\nV\u0161imn\u011bte si, co chyb\u00ed: \u017e\u00e1dn\u00fd kokos, ara\u0161\u00eddy ani z\u00e1zvor. Sm\u011bs se tlu\u010de v hmo\u017ed\u00ed\u0159i, dokud se neleskne, a pak se prudce sma\u017e\u00ed v oleji, a\u017e se \u201erozpadne\u201c : \u010derven\u00fd olej se odd\u011bl\u00ed a provon\u00ed kuchy\u0148.\n\n\n\nPot\u00e9 p\u0159ich\u00e1z\u00ed na \u0159adu maso (\u010dasto vep\u0159ov\u00fd b\u016f\u010dek nebo plec); jeho tuk se sm\u00eds\u00ed s chilli olejem. N\u00e1sleduj\u00ed dlouh\u00e9 fazolky , kter\u00e9 z\u016fst\u00e1vaj\u00ed pevn\u00e9, zat\u00edmco se z woku odpa\u0159\u00ed t\u00e9m\u011b\u0159 ve\u0161ker\u00e1 vlhkost. Chu\u0165 se rozv\u00edj\u00ed ve t\u0159ech kroc\u00edch: nejprve slanost ryb\u00ed om\u00e1\u010dky, pak pronikav\u00e1 p\u00e1livost chilli a nakonec sladkost palmov\u00e9ho cukru, kter\u00fd na povrchu karamelizuje.\n\n\n\n Nepostradateln\u00e9 jsou listy kafrov\u00e9 limety nakr\u00e1jen\u00e9 na jemn\u00e9 nudli\u010dky: jakmile se dotknou p\u00e1nve, uvoln\u00ed svou typickou citronovou v\u016fni.\n\n\n\nSou\u010dasn\u00e9 spory na dn\u011b hmo\u017ed\u00ed\u0159e\n\n\n\nZaslou\u017e\u00ed si n\u011bkdy z\u00e1zvor pozv\u00e1n\u00ed? Purist\u00e9 ze st\u0159edn\u00edho Thajska volaj\u00ed \u201enikdy\u201c. V Songkhle, v n\u011bkter\u00fdch dom\u00e1cnostech na severu a ve verzi s mo\u0159sk\u00fdmi st\u0159enkami ze Samut Songkhramu se ho p\u0159esto do pasty trochu p\u0159id\u00e1v\u00e1. \n\n\n\nZmatek roste, kdy\u017e v zahrani\u010d\u00ed j\u00eddeln\u00ed l\u00edstky p\u0159ejmenuj\u00ed kr\u00e9mov\u00fd panang na \u201eprik khing\u201c : p\u0159\u00edtomnost kokosov\u00e9ho ml\u00e9ka okam\u017eit\u011b prozrad\u00ed, \u017ee j\u00edte n\u011bco jin\u00e9ho. Kdo sp\u011bch\u00e1, m\u016f\u017ee s\u00e1hnout po hotov\u00e9 past\u011b Maesri, pokud ji orestuje v oleji a o\u017eiv\u00ed trochou citronov\u00e9 tr\u00e1vy nebo ut\u0159en\u00e9ho \u010desneku: zkratka nemus\u00ed znamenat hor\u0161\u00ed kvalitu.\n\n\n\nRegion\u00e1ln\u00ed varianty \n\n\n\nV Bangkoku se ve st\u00e1nkov\u00e9 verzi potk\u00e1vaj\u00ed kostky k\u0159upav\u00e9ho vep\u0159ov\u00e9ho b\u016f\u010dku, smaragdov\u011b zelen\u00e9 fazolky a jemn\u00e9 prou\u017eky list\u016f kafrov\u00e9 limety. V Songkhle se p\u0159id\u00e1vaj\u00ed mlet\u00e9 ara\u0161\u00eddy, kter\u00e9 dod\u00e1vaj\u00ed chu\u0165 p\u0159ipom\u00ednaj\u00edc\u00ed o\u0159\u00ed\u0161kov\u00fd grili\u00e1\u0161, a n\u011bkdy i \u0161petka z\u00e1zvoru. \n\n\n\nStejn\u011b jako u slavn\u00e9ho pad ka pao lze pokrm obm\u011b\u0148ovat s nejr\u016fzn\u011bj\u0161\u00edmi zdroji b\u00edlkovin\n\n\n\nNa severu nahrazuj\u00ed verze \u201ekap moo\u201c b\u016f\u010dek k\u0159upav\u00fdmi \u0161kvarky a zv\u00fdraz\u0148uj\u00ed h\u0159ejivou p\u00e1livost z\u00e1zvoru. Ryb\u00e1\u0159i ze Samut Songkhramu zase m\u00edchaj\u00ed s pastou mo\u0159sk\u00e9 st\u0159enky, co\u017e dokazuje, \u017ee plody mo\u0159e si s kari rozum\u011bj\u00ed stejn\u011b dob\u0159e jako vep\u0159ov\u00e9. Spole\u010dn\u00fd jmenovatel: such\u00e1 \u00faprava s leskl\u00fdm olejov\u00fdm povrchem a naprost\u00e1 absence kokosov\u00e9ho ml\u00e9ka.\n\n\n\nJak si vychutnat Pad Prik Gaeng po thajsku\n\n\n\nThajci m\u00edrn\u00ed s\u00edlu kari jasm\u00ednovou r\u00fd\u017e\u00ed va\u0159enou v p\u00e1\u0159e, n\u011bkdy dopln\u011bnou s\u00e1zen\u00fdm vejcem s k\u0159upav\u00fdmi okraji, jeho\u017e tekut\u00fd \u017eloutek zjem\u0148uje p\u00e1livost. Vedle \u010dekaj\u00ed dob\u0159e vychlazen\u00e9 okurkov\u00e9 hranolky, p\u0159ipraven\u00e9 zchladit rozp\u00e1len\u00fd jazyk. Pokrm dokonce inspiroval r\u010den\u00ed: \u201e\u0e16\u0e36\u0e07\u0e1e\u0e23\u0e34\u0e01 \u0e16\u0e36\u0e07\u0e02\u0e34\u0e07\u201c, doslova \u201esam\u00e9 chilli, sam\u00fd z\u00e1zvor\u201c, tedy \u201ed\u00e1t do toho v\u0161echno\u201c.\n\n\n\nJednodu\u0161\u0161\u00ed kai jeow se v rozp\u00e1len\u00e9m woku usma\u017e\u00ed za 30 sekund\n\n\n\nMnoh\u00fdm v\u016fn\u011b sma\u017e\u00edc\u00ed se kari pasty p\u0159ipom\u00edn\u00e1 d\u011btstv\u00ed: \u0161tiplav\u00fd kou\u0159 z chilli, kter\u00fd lecht\u00e1 v nose, prskaj\u00edc\u00ed vep\u0159ov\u00e9 s\u00e1dlo a na dn\u011b tal\u00ed\u0159e p\u0159ekvapen\u00ed v podob\u011b n\u011bkolika kousk\u016f k\u0159upav\u00e9 k\u016f\u017ee.\n\n\n\n\n\n\tAutentick\u00fd pad prik gaeng - Restovan\u00e9 vep\u0159ov\u00e9 na \u010derven\u00e9m kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g vep\u0159ov\u00e9ho masa (nakr\u00e1jen\u00e9ho na tenk\u00e9 pl\u00e1tky)140 g dlouh\u00fdch fazolov\u00fdch lusk\u016f (nakr\u00e1jen\u00fdch na kousky dlouh\u00e9 2,5 cm)3 l\u017e\u00edce rostlinn\u00e9ho oleje2 l\u017e\u00edce ryb\u00ed om\u00e1\u010dky1 l\u017e\u00edce palmov\u00e9ho cukru4 listy kafrov\u00e9 limety (nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky, na ozdobu)Ko\u0159enic\u00ed pasta6 g su\u0161en\u00fdch \u010derven\u00fdch chilli papri\u010dek (p\u0159ibli\u017en\u011b 5 cel\u00fdch nebo 2 l\u017e\u00edce nakr\u00e1jen\u00fdch na kole\u010dka)12 g \u0161alotky (p\u0159ibli\u017en\u011b 5 mal\u00fdch, nasekan\u00fdch)12 g \u010desneku (p\u0159ibli\u017en\u011b 2 strou\u017eky, nasekan\u00e9)3 g galangalu5 g citronov\u00e9 tr\u00e1vy (nakr\u00e1jen\u00e9 najemno)2 g cel\u00e9ho b\u00edl\u00e9ho pep\u0159e (p\u0159ibli\u017en\u011b 5 kuli\u010dek)2 g ko\u0159ene koriandru (p\u0159ibli\u017en\u011b 1 ko\u0159en, lze nahradit stonkem bez list\u016f)1 l\u017ei\u010dka k\u016fry z kafrov\u00e9 limety1 l\u017ei\u010dka soli1 l\u017ei\u010dka krevetov\u00e9 pasty\t\n\t\n\t\tP\u0159\u00edprava pastyV\u0161echny suroviny na pastu utlu\u010dte v hmo\u017ed\u00ed\u0159i na hladkou, vo\u0148avou \u010dervenou kari pastu.Tepeln\u00e1 \u00fapravaVe woku rozeh\u0159ejte olej na st\u0159edn\u00edm plameni a op\u00e9kejte kari pastu, dokud se v\u00fdrazn\u011b nerozvon\u00ed a neza\u010dne se odd\u011blovat \u010derven\u00fd olej.P\u0159idejte vep\u0159ov\u00e9 maso a za st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed restujte, dokud pl\u00e1tky nebudou t\u00e9m\u011b\u0159 hotov\u00e9.P\u0159idejte dlouh\u00e9 fazolov\u00e9 lusky, dochu\u0165te ryb\u00ed om\u00e1\u010dkou a palmov\u00fdm cukrem a m\u00edchejte, dokud nebude kari t\u00e9m\u011b\u0159 such\u00e9, lusky by p\u0159itom m\u011bly z\u016fstat zelen\u00e9; nakonec p\u0159idejte listy kafrov\u00e9 limety a ihned pod\u00e1vejte.\t\n\t\n\t\t\nPad prik khing je \u201esuch\u00e9\u201c kari bez kokosov\u00e9ho ml\u00e9ka; pastu d\u016fkladn\u011b orestujte, aby se rozvinula jej\u00ed \u010derven\u00e1 barva i v\u016fn\u011b.\nListy kafrov\u00e9 limety p\u0159idejte a\u017e na konci va\u0159en\u00ed, aby si zachovaly intenzivn\u00ed citrusovou v\u016fni.\nD\u00edky kr\u00e1tk\u00e9 tepeln\u00e9 \u00faprav\u011b z\u016fstanou lusky k\u0159upav\u00e9 a \u010dervenooran\u017eov\u00e1 barva z\u00e1\u0159iv\u00e1.\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\nPad phrik khing \u2013 Wikipedie (thajsky)\n\n\n\nPad prik khing s krevetami\u2013 XII. d\u00edl o thajsk\u00e9m kari \u2013 The High Heel Gourmet (anglicky)\n\n\n\nRecept na gai pad prik gaeng (jak p\u0159ipravit restovan\u00e9 ku\u0159e s p\u00e1liv\u00fdm kari) \u2013 Eating Thai Food (anglicky)\n\n\n\nPad prik khing \u2013 Reddit (anglicky)\n\n\n\nPanang versus kari prik khing \u2013 Reddit (anglicky)\n\n\n\n\u201ePad prik khing\u201c nen\u00ed \u201erestovan\u00fd pokrm s chilli a z\u00e1zvorem\u201c ? \u2013 WAY Magazine (thajsky)\n\n\n\nKdo se pod\u011bl\u00ed o dal\u0161\u00ed n\u00e1zvy thajsk\u00fdch j\u00eddel? \u2013 Facebook (thajsky)\n\n\n\nN\u00e1kup pasty na m\u00e9 obl\u00edben\u00e9 thajsk\u00e9 j\u00eddlo: pad prik khing \u2013 Reddit (anglicky)","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197727","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=197727"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197727\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/87457"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197727"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197727"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197727"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}