Thanksgiving looms large this week. It’s at the forefront of organizing, shopping, and to-do lists, but it’s not the only meal worth planning for. There are, after all, six more dinners you’ll need to eat. One of those should consist of Cho77‘s Burmese pork curry.

As chef-owner Lon Symensma explains, the dish is Burmese in origin but was later adapted by the Lanna people in northern Thailand. The complex entrée, which has the deep notes of red curry, ginger, and tamarind, is made with rich and flavorful pork temple (instead of the traditional pork belly or shoulder) and butternut squash.

This is very much a hearty, cold-weather dish but the Cho77 crew brightens the curry with a candied orange and peanut garnish to add zest and crunch. Try the dish and you’ll discover that it haunts you: You’ll have it once, and you’ll most certainly order it again.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.