Holidays are the ideal time for big family dinners followed by days of leftovers. But by this time, you may have eaten your fill of turkey sandwiches, turkey soup, turkey chili, and turkey casserole. After a few days of eating all things turkey -- and pie! -- I have an urge to dig into either pork or beef. As an added measure, I like to make it a bit spicy to wake up my palette. So if you're also a bit tired of holiday leftovers, Pork and Pumpkin Coconut Lemongrass Curry may be just the antidote you're looking for.
As an Italian girl whose blood flows with as much olive oil as hemoglobin, I am not a confident curry maker. But after a trip to the market where the butternut squash was beautifully stacked and the organic pork shoulder looked so tempting, I decided these were the perfect curry ingredients and so gave it a try. Because I didn't have a recipe on hand, I was forced to shop with just my imagination as a guide.
It seemed to make the most sense to pick up some lemongrass, which has such a lovely fresh flavor, along with cilantro, coconut milk and green curry paste to go along with my pork and squash. If you are not a cilantro fan, you could just as easily use Thai basil.
Once I got home, I wanted to make the cooking process as easy as possible, so decided to let my blender do most of the work. This is the type of meal that simmers on your stove for a good hour or more, but making the dish itself is fairly quick. If you like to use a crock pot, you could easily pull this meal together in the morning and then let it simmer all day.
Whichever route you take, the result is a rich, aromatic and flavorful bowl of curry goodness -- just the remedy for turkey leftovers.
Pork and Pumpkin Coconut Lemongrass Curry