Thai Curried Cornish Hens

serves| 4

Prep Time|30 minutes

Cooking Time|45 Minutes


  • 3 Tbsp Olive oil
  • 2 Tsp Thai red curry paste
  • 1 Tbsp Canned coconut milk
  • 1 Cup Chicken broth
  • 2 Tsp Lime juice
  • 2 Tbsp Oyster sauce
  • 1 Tbsp Golden brown sugar
  • 6 Cherry tomatoes (quartered)
  • 8 oz Sliced mushrooms
  • 2 ¼ lb. Cornish game hens, halved lengthwise
  • 2 ½ Cups Canned whole tomatoes (cut with juices)
  • 3 Fresh Bay leaves

Cooking directions

  • Pre-heat oven to 350F - (180C)
  • 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, lime juice, oyster sauce and brown sugar; bring to simmer. Remove from heat. Add cherry tomatoes.
  • Season sauce to taste with salt and pepper.
  • 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. Baked uncovered until hens are cooked through, about 35 minutes. Transfer hens to shallow serving bowl; tent with foil. Skim fat from sauce. Pour sauce over hens. Garnish with basil and chiles, if desired.
  • Enjoy

Ingredients in this Recipe