- 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)
- 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.