
Thai-Curried Game Hens
A delicious international dish. Gluten-free friendly.
Total Time
57 min
Serves
4
Rating
0.0 (0)
Ingredients
- 3 tablespoons grapeseed oil or olive oil
- divided
- 2 teaspoons (about) Thai red curry paste*
- 1 tablespoon tomato paste
- 1 cup canned unsweetened coconut milk*
- 1 cup low-salt chicken broth
- 2 5.95-ounce cans straw mushrooms
- drained
- 3 kaffir lime leaves or 2 teaspoons grated lime peel
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 1 tablespoon (packed) golden brown sugar
- 6 cherry tomatoes
- 2 1 1/4-pound Cornish game hens
- thawed if frozen
- halved lengthwise
- backbones removed
- Fresh basil leaves
- Small fresh or dried red chiles** (optional garnish)
Instructions
- 1
Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
- 2
Add curry paste and tomato paste and stir until fragrant, about 3 minutes.
- 3
Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer.
- 4
Remove from heat.
- 5
Add cherry tomatoes.
- 6
Season sauce to taste with salt and pepper.
- 7
Preheat oven to 350°F.
- 8
Heat 2 tablespoons oil in large nonstick skillet over high heat.
- 9
Sprinkle hens with salt and pepper.
- 10
Add hens to skillet and cook until browned, about 4 minutes per side.
- 11
Transfer hens to 13x9x2-inch glass or ceramic baking dish.
- 12
Pour sauce over.
- 13
Bake uncovered until hens are cooked through, about 35 minutes.
- 14
Transfer hens to shallow serving bowl; tent with foil.
- 15
Skim fat from sauce.