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I am especially fond of the cuisine of Issan i.e. the plains northeast area of Thailand. I first learned to make this curry in the mid 90's from the late Colonel Ian Khuntilanont-Philpott, a dear friend, and his wife Muoi in Korat (Nakorn Ratchasima) which is considered the gateway to Issan.
When we last were in Korat a year ago we once again delighted on the foods of this area. We revisted nearby Phimai a 900 year old city in Umphur Phimai, 60 km north of Korat. It is rightfully a World Heritage site. This Khmer city was built as an important regional center of the Khmer empire and was connected to Angkor by road.
The site features a large and striking main pagoda built of white sandstone with elaborate designs. The sanctuary is the largest built of stone in Thailand. Phimai also has a museum with relics, skeletons, tools and stone ornaments and is certainly worth a day visit.
Reflecting on our day in this ancient city we dined on a favourite local curry Massaman Mu (made with pork). This lovely curry lends a beautiful backdrop to flavours of beef, chicken, or pork as well as vegetables whichare very important in the cuisine of Issan.
Massaman Curry Paste Issan Style (Kaeng Massaman)
Massaman Curry Paste is often a favourite as it is a mild curry and wonderful with chicken, beef or pork and potatoes-both sweet and white.
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