Best Thai Curried Game Hens Recipes

Thai-Curried Game Hens image

Yield Makes 4 servings

Number Of Ingredients 13

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)

Steps:

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 350°F. 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.

Thai-curried Game Hens image

Provided by crispychick

Categories Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.
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.