Ingredients
2
1/4 cups canned unsweetened coconut milk
3
tbsp chopped fresh lemon grass
5
1/2 tsp Thai red curry paste
2
1 1/2-pound Cornish game hens, halved lengthwise
Directions
1.
Combine 1 cup coconut milk, lemongrass 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.
2.
Preheat oven to 450°F. Drain hens and arrange, cut side down, on rack in roasting pan. Roast until cooked through, about 35 minutes.
3.
Meanwhile, whisk 1 1/4 cups coconut milk and 1 1/2 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.
4.
Spoon sauce onto plates. Place hens atop sauce. Serve with Cilantro Salad.
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