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