Curried Game Hens

2 1/4 cups canned unsweetened coconut milk*
3 tablespoons chopped fresh lemongrass*
5 1/2 teaspoons Thai red curry paste*
2 1 1/2-pound Cornish game hens, halved lengthwise

*Available at Asian markets and some supermarkets nationwide.

Combine 1 cup coconut milk, lemon-grass and 4 teaspoons curry paste in large baking dish; whisk to blend.
Add hens to marinade; turn to coat.
Cover and chill overnight, turning occasionally.
Preheat oven to 450°F.
Drain hens and arrange, cut side down, on rack in roasting pan.
Roast until cooked through, about 35 minutes.
Meanwhile, whisk 1 1/4 cups coconut milk and 1 1/4 teaspoons curry paste in heavy medium saucepan to blend.
Boil until sauce is reduced to 3/4 cup, about 8 minutes.
Season sauce to taste with salt.
Spoon sauce onto plates.
Place hens atop sauce.

4 servings