Ingredients

• 1/2 cup shallot, chopped
• 1/4 cup vegetable oil
• 2 garlic cloves, minced
• 2 teaspoons gingerroot, minced
• 2 tablespoons red curry paste
• 2 (14 1/2 ounce) cans coconut milk, unsweetened
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 2 teaspoons fish sauce
• 4 (1 1/2 lb) Cornish hens, halved lenthwise

Instructions

1. In a saucepan over med low heat cook shallots in the oil untl soft (4-5 minutes). Stir in garlic and ginger and cook two more minutes, stirring occasionally. Stir in curry paste and cook 3 more minutes. Stir in coconut milk, brown sugar and salt and let simmer until reduced to 3 cups (30 minutes). Remove from heat and stir in fish sauce. Reserve 1 1/2 cups sauce and refrigerate.

2. Trim and discard any excess fat from the hens and then brush hens with curry sauce. Place hens in bowl or ziplock bags and marinate with sauce for 12-24 hours.

3. Let hens stand at room temperature for 30 minutes before grilling.

4. Prepare grill.

5. Remove hens from marinade and discard marinade. Season hens with salt and then grill skin sides down on an oiled rack, turning occassionally until done (30- 45 minutes).

6. Heat reserved curry sauce in a small saucepan and serve with hens.