Name: Grilled Cornish Hens with Coconut Curry Sauce
Cook time: 1 hr
Total time: 14 1/2 hr (includes marinating)
Yield: Makes 8 servings
Ingredients: 1/2 cup finely chopped shallots (2 large); 1/4 cup vegetable oil; 2 large garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 2 tablespoons Thai red curry paste; 2 (14-oz) cans unsweetened coconut milk; 1 1/2 teaspoons packed light brown sugar; 1 teaspoon salt; 2 teaspoons Asian fish sauce; 4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise; Garnish: fresh cilantro sprigs

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Grilled Cornish Hens with Coconut Curry Sauce

For this recipe, we prefer Thai Kitchen coconut milk (available at many supermarkets) because it has a higher coconut-cream content than other brands, giving the sauce and marinade a much thicker consistency. Other brands work fine but are thinner, so you'll have to use about half a can more than we call for here.

Cooks' note:

If you aren't able to grill outdoors, hens can be roasted in a lightly oiled large shallow baking pan (1 inch deep) in middle of a preheated 450°F oven, skin sides up and without turning, until cooked through, about 35 minutes. (If, after roasting hens, you prefer the skin slightly darker, broil them 4 to 5 inches from heat 1 to 2 minutes.)

Recipe notes

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