Thai-Curried Game Hens

Ingredients

• 6  cherry tomatoes 
• 2.5 pound cornish game hens frozen thawed halved lengthwise
• 2 tablespoons fish sauce (such as nam pla or nuoc nam)
• 4 servings basil leaves fresh
• 1 tablespoon brown sugar packed ()
• 3  kaffir lime leaves grated
• 1 cup low-salt chicken broth 
• 3 tablespoons olive oil divided
• 4 servings chiles fresh red (optional garnish)
• 11.9 ounce straw mushrooms drained canned
• 2 teaspoons thai curry paste red ()
• 1 tablespoon tomato paste 
• 1 cup coconut milk unsweetened canned

Equipment

• bowl
• frying pan
• sauce pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
2. Add curry paste and tomato paste and stir until fragrant, about 3 minutes.
3. Add coconut milk, broth, mushrooms, kaffir lime leaves, fish sauce, and brown sugar; bring to simmer.
4. Remove from heat.
5. Add cherry tomatoes. Season sauce to taste with salt and pepper.
6. Preheat oven to 350°F.
7. Heat 2 tablespoons oil in large nonstick skillet over high heat.
8. Sprinkle hens with salt and pepper.
9. Add hens to skillet and cook until browned, about 4 minutes per side.
10. Transfer hens to 13x9x2-inch glass or ceramic baking dish.
11. Pour sauce over.
12. Bake uncovered until hens are cooked through, about 35 minutes.
13. Transfer hens to shallow serving bowl; tent with foil. Skim fat from sauce.
14. Pour sauce into large skillet; boil 5 minutes.
15. Pour sauce over hens.
16. Garnish with basil and chiles, if desired.
17. *Sold in the Asian foods section of many supermarkets and at Asian markets.
18. **Use any type of small fresh or dried chiles you find in the produce section or spice section of the supermarket.
19. Curry pastes vary in strength and spiciness from brand to brand, so start by using one teaspoon if you prefer a milder sauce.