Name: Thai-Curried Game Hens
Yield: Makes 4 servings
Ingredients: 3 tablespoons grapeseed oil or olive oil, divided; 2 teaspoons (about) Thai red curry paste*; 1 tablespoon tomato paste; 1 cup canned unsweetened coconut milk*; 1 cup low-salt chicken broth; 2 5.95-ounce cans straw mushrooms, drained; 3 kaffir lime leaves or 2 teaspoons grated lime peel; 2 tablespoons fish sauce (such as nam pla or nuoc nam)*; 1 tablespoon (packed) golden brown sugar; 6 cherry tomatoes; 2 1 1/4-pound Cornish game hens, thawed if frozen, halved lengthwise, backbones removed; Fresh basil leaves; Small fresh or dried red chiles** (optional garnish)

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Thai-Curried Game HensBrian Leatart

The delicious sauce has the complex, aromatic flavors of a Thai curry, but is very easy to prepare, thanks to purchased curry paste (now sold in many supermarkets). Look for fresh or frozen kaffir lime leaves—whose beautiful fragrance is the signature of many Thai dishes—at Asian markets. If unavailable, don't use dried ones; substitute grated lime peel instead. Goes great with: Long-grain rice cooked with a few cardamom pods and grated lemon peel and sautéed spinach. What to drink: Spätlese Riesling or Oregon Pinot Noir.

Test-kitchen tip:

Curry pastes vary in strength and spiciness from brand to brand, so start by using one teaspoon if you prefer a milder sauce.

Recipe notes

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