DELICIOUS SAUCE WITH THE AROMATIC FLAVORS OF A THAI CURRY AND GRAPES WHO WOULD EVER THOUGHT ENJOY DAN

THAI CORNISH GAME HENS by CHEF DAN:


Serves 4



INGREDIENTS:



2 each 1-1/2 pound game hens

3 tablespoons olive oil

1 tablespoons yellow curry paste

1 tablespoon tomato paste

1 cup coconut milk

1 cup chicken broth

1 (7.4oz) can straw mushrooms

1/4- cup lime juice

2 tablespoons fish sauce

1 tablespoon red pepper flakes

1 tablespoon brown sugar

10 red grapes

3 each dried chilies



DIRECTIONS: PRE-HEAT OVEN TO 350 DEGREES.



1. H eat one tablespoon oil in a wok over medium-heat.

2. Add curry paste and tomato until smelling good.

3. Add coconuts milk, broth, mushrooms, lime juice, fish sauce, add brown sugar, and bring to a simmer.

4. Remove from heat.

5. Season sauce with salt and pepper.

6. Heat 2 tablespoons oil in a skillet over high-heat.

7. Sprinkle hens with salt and pepper.

8. Add hens to skillet and cook until browned, about 4 minutes per side.

9. Transfer hens to 13x9x2-inch baking dish.

10. Pour sauce over.

11. Bake uncovered until hens are cooked through, about 35-40 minutes.

12. Transfer hens to serving bowl; tent with aluminum foil.

13. Skim fat from sauce,

14. Pour sauce in a skillet, boil 5 minutes.

15. Pour sauce over the hens;

16. Garnish with basil, grapes and chilies.

ENJOY DAN: hallelujah