otaled one

Yields:	4 servings
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2	whole	cornish game hens	about 1-1/3 pound each
4	each	shallots	sliced
2	cloves	garlic	peeled and minced
1	tablespoon	coriander	ground
3-7	each	hot chili peppers	red, fresh, hot seeded and sliced
1/2	inch	ginger	peeled, sliced
1/4	teaspoon	turmeric	ground
1	x	salt	to taste
2	tablespoons	lime juice
2	cups	coconut milk
2	stalks	lemongrass	or 1 slice lemon

Split open the game hens from the breast side and flatten them out into a butterfly shape.

Discard loose skin and fat. Broil the hens for 3 minutes on each side.

Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce.

Marinate the hens in the sauce for 15 minutes.

Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered.

Then add the remaining coconut milk and the lemon grass.

Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

Serve warm.

Serves 4.

Excellent quick recipe with lots of possible variations depending on what's in the cupboard.

Reviewed by gallopingourmet