 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
i love thai food and i love cornish hens. you must try this if you do too. Ingredients:
3 tablespoons olive oil, divided |
3 teaspoons about thai red curry paste |
1 tablespoon tomato paste |
1 cup canned unsweetened coconut milk |
1 cup chicken broth |
2 (6 ounce) cans straw mushrooms, drained |
3 kaffir lime leaves or 2 teaspoons lime zest |
2 tablespoons fish sauce |
1 tablespoon packed golden brown sugar |
6 cherry tomatoes, quartered |
2 1/2 lbs cornish hens, halved lenthwise, backbones removed |
4 -5 small fresh red chilies (optional) |
Directions:
1. heat 1 T 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 limes leaves, fish sauce, and brown sugar; bring to simmer. remove from heat. add cherry tomatoes. season sauce with salt and pepper.
2. preheat oven to 350 degrees F. heat 2 T oil in large nonstick skiller over high heat. sprinkle hens with salt and pepper. add hens to skiller and cook until browned, about 4 minutes per side. transfer hens to 13x9 inch pyrex. pour sauce over. bake uncovered until hens are cooked through, about 35 minute transfer hens to shallow serving bowl; tent with foil. skim fat from sauce. pour sauce over hens. garnich with basil and chilies, if desired.
|
|