Curried Game Hens with Cilantro Salad
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- Carbohydrate 6 g(2%)
- Cholesterol 210 mg(70%)
- Fat 57 g(87%)
- Fiber 0 g(2%)
- Protein 39 g(77%)
- Saturated Fat 32 g(161%)
- Sodium 183 mg(8%)
- Calories 679
Preparation 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.
Preparation 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.
