Ingredients

  • 240 grams coconut milk, unsweetened, read can
  • 3 tablespoons lemongrass minced
  • 1 ⅓ tablespoons red curry paste
  • 2 whole cornish hens debone, halve, skew
  • Coconut Sauce
  • 300 milliliters coconut milk, unsweetened, read can
  • 1 ½ teaspoons red curry paste
  • ½ teaspoon lime juice
  • salt
  • Cilantro Salad
  • 35 milliliters olive oil
  • 30 milliliters lime juice, =2T
  • 1 tablespoon fresh ginger root grated
  • 200 grams mixed greens, 1 large package
  • 34 grams cilantro chopped, = 1 bunch

Directions

1. Combine 225ml coconut milk, lemongrass and red curry paste in large baking dish; whisk to blend. Coat hens in mixture and chill overnight, turning occasionally.
2. Preheat oven to 450*F/230*C/GM8. Drain hens and arrange, cut side down, on rack in roasting pan. Roast until cooked through, about 35 minutes.
3. Coconut Sauce: whisk coconut milk with red curry paste in heavy saucepan to blend. Boil until sauce is reduced to 60%, about 8 minutes. Season sauce to taste with salt.
4. Spoon sauce onto plates. Place hens atop sauce. Serve with Cilantro Salad.
5. Cilantro Salad: Whisk first 3 ingredients in small bowl to blend. Season with salt and pepper. Combine mixed greens and cilantro in large bowl. Toss salad with enough dressing to coat.

Notes
Serving Ideas:Original serves 4.


Categories
Chicken, main courseSalads
Keywords
Chicken, main courseSalads
MacGourmet downloadCurried Game Hens with Cilantro Salad. To import, drag image to your MacGourmet recipe box.