You may also like
Categories:
grapeseed oil Red Curry tomato paste coconut milk low-salt straw mushrooms lime fish sauce golden brown sugar tomatoes Cornish game hens fresh basil red chiles
Viewed: 13 - Published at: 3 years agoIngredients
- 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)
Method
- Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
- Add curry paste and tomato paste and stir until fragrant, about 3 minutes.
- Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer.
- Remove from heat.
- Add cherry tomatoes.
- Season sauce to taste with salt and pepper.
- Preheat oven to 350F.
- Heat 2 tablespoons oil in large nonstick skillet over high heat.
- Sprinkle hens with salt and pepper.
- Add hens to skillet and cook until browned, about 4 minutes per side.
- Transfer hens to 13x9x2-inch glass or ceramic baking dish.
- Pour sauce over.
- Bake uncovered until hens are cooked through, about 35 minutes.
- Transfer hens to shallow serving bowl; tent with foil.
- Skim fat from sauce.
- Pour sauce into large skillet; boil 5 minutes.
- Pour sauce over hens.
- Garnish with basil and chiles, if desired.
- *Sold in the Asian foods section of many supermarkets and at Asian markets.
- **Use any type of small fresh or dried chiles you find in the produce section or spice section of the supermarket.
