Yield: 4 servings
|2||Cornish game hens, about 1 1/3 pounds each|
|2||Garlic cloves, sliced|
|1 tablespoon||Ground coriander|
|3||To 7 fresh hot red chiles, seeded, sliced|
|½||Piece fresh ginger, sliced|
|¼ teaspoon||Ground turmeric|
|Salt to taste|
|2 tablespoons||Lime juice|
|2 cups||Coconut milk|
|2||Stalks lemon grass or 1 slice lemon|
Split open the game hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side.
Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and ½ cup of the coconut milk to a smooth sauce.
Marinate the hens in the sauce for 15 minutes.
Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered. Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.
San Francisco Chronicle, 3/9/88.
Posted by Stephen Ceideberg; February 24 1993.