Thai-Curried Game Hens

Thai-Curried Game Hens
Thai-Curried Game Hens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons grapeseed oil or olive oil divided

  • 2

    teaspoons Thai red curry paste* more or less

  • 1

    tablespoon tomato paste

  • 1

    cup canned unsweetened coconut milk*

  • 1

    cup low-salt chicken broth

  • 2

    cans straw mushrooms - (5.95 oz ea) drained

  • 3

    kaffir lime leaves (or 2 tspns grated lime peel)

  • 2

    tablespoons fish sauce* (such as nam pla or nuoc nam)

  • 1

    tablespoon golden brown sugar - (packed)

  • 6

    cherry tomatoes quartered

  • 2

    Cornish game hens - (1 1/3 lbs ea) thawed if frozen, halved lengthwise, backbones removed

  • Fresh basil leaves

  • 1

    Small fresh or dried red chiles** (optional garnish)

Directions

* Sold in the Asian foods section of many supermarkets and at Asian markets. ** Use any type of small fresh or dried chiles you find in the produce section or spice section of the supermarket. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add curry paste and tomato paste and stir until fragrant, about 3 minutes. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer. Remove from heat. Add cherry tomatoes. Season sauce to taste with salt and pepper. Preheat oven to 350 degrees. Heat 2 tablespoons oil in large nonstick skillet over high heat. Sprinkle hens with salt and pepper. Add hens to skillet and cook until browned, about 4 minutes per side. Transfer hens to 13- by 9- by 2-inch glass or ceramic baking dish. Pour sauce over. Bake uncovered until hens are cooked through, about 35 minutes. Transfer hens to shallow serving bowl; tent with foil. Skim fat from sauce. Pour sauce into large skillet; boil 5 minutes. Pour sauce over hens. Garnish with basil and chiles, if desired. This recipe yields 4 servings. Goes Great With: Long-grain rice cooked with a few cardamom pods and grated lemon peel and sautéed spinach. What To Drink: Spätlese Riesling or Oregon Pinot Noir. Test-Kitchen Tip: Curry pastes vary in strength and spiciness from brand to brand, so start by using one teaspoon if you prefer a milder sauce.

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