THAI STYLE CORNISH GAME HENS FOR THANKSGIVING ENJOY DAN:

CORNISH GAME HENS FOR THANKSGIVING AT OUR HOUSE by CHEF DAN:

Serves 2    (RECIPE NUMBER 1)

THAI:

3 tablespoons grape-seed oil, divided

2 teaspoons red curry paste

1 tablespoon tomato paste

1 (19 Oz) can MAY PLOY coconut milk

1 cup chicken stock

1 (15 Oz) can straw mushrooms

2 lemongrass stalks, tender white part only, cut into 3-inch pieces, smashed

3 garlic cloves, minced

1 thumb-size fresh ginger, grated

1 tablespoon fish sauce

1 tablespoon brown sugar

6 cherry tomatoes

2- 2 pounds Cornish game hens, halved lengthwise, back bones removed

Fresh basil leaves

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1. Heat 1 tablespoon oil in a skillet over medium-heat when sizzling.

2. Add curry paste and tomato paste and stir until fragrant about 3 minutes.

3. Add coconut milk, broth mushrooms, lemongrass, garlic, ginger, fish sauce and brown sugar, bring to a simmer.

4. Remove from heat and season with salt and pepper to taste.

5. Heat 2 tablespoons oil in a skillet over high-heat when sizzling.

6. Sprinkle hens with salt and pepper, add to skillet and cook until browned, about 4 minutes.

7. Transfer to a 13 X 9 prepared baking dish.

8. Pour sauce over.

9. Bake uncovered until hens are cooked through, about 35 minutes.

10. Transfer hens to serving bowl; tent with foil.

11. Skim fat from surface.

12. Pour sauce in a skillet; boil for 5 minutes.

13. Pour sauce over hens.

14. Garnish with basil.

ENJOY DAN:                                                                             BON-APPETITE