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Saint Paul's Rice Casserole PorkPindell, Judy
Danish Pork Chops PorkGriffith, Dorothy
Spaghetti Sauce PorkFerguson, Dave
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Basic Slow-cooker Turkey Breast Poultry: OtherJancsi, Carol
Broiled Rock Cornish Hen Poultry: OtherJancsi, Carol
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Curried Game Hens With Cilantro Salad Poultry: OtherJancsi, Carol
Game Hens Braised In Apple Brandy Poultry: OtherJancsi, Carol
Roasted Cornish Hens With Lemon And Rosemary Poultry: OtherJancsi, Carol
Spiced Cornish Hens With Curried Onions And Potatoes Poultry: OtherJancsi, Carol
Tandoori-style Cornish Game Hens Poultry: OtherJancsi, Carol
Turkey - Easy Pot Pie From Your Turkey Leftovers Poultry: OtherJancsi, Carol
Full Page 4 x 6 5 x 7

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
Cilantro Salad (see recipe)
*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. Serve with Cilantro Salad.

4 servings
Keywords: Asian, Cornish Game hen   Category: Poultry: Other    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: March 02, 2009 by deebeeeff     Last Updated: October 25, 2014
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