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Thai Curry Game Hens
3 T olive oil
2 t red curry paste
1 T tomato paste
1 c coconut milk
1 c chicken broth
1 can straw mushrooms, drained
5-6 fresh kaffir lime leaves
2 T fish sauce
1 T packed brown sugar
6 cherry tomatoes, quartered
2 Cornish game hens, 1 1/4 lb each, halved lengthwise, backbones removed
Fresh basil leaves for garnish
Dried whole chiles for garnish
Heat 1 tablespoon olive oil in a wok over medium heat, add curry paste and tomato paste and stir until fragrant, add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar. Stir and bring to simmer, remove from heat, stir in cherry tomatoes, season with salt and pepper to taste.
Preheat oven to 350 degrees. Heat 2 tablespoons oil in large nonstick skillet over high heat, sprinkle hens with salt and pepper and brown both sides. Transfer hens to a baking dish, pour sauce over and bake uncovered until hens are cooked through (about 35 minutes). Transfer hens to shallow serving bowl and tent with foil. Skim fat from sauce in baking pan, then pour into large skillet and boil 5 minutes. Serve hens on warmed plates and spoon sauce over them. Garnish with basil and chiles and accompany with fresh steamed jasmine rice. |
