Hens marinated in coconut milk, red curry paste and lemongrass are just one of the exotic dishes offered on the daily-changing menu at Bank. The chef uses guinea hens; we―ve substituted the more readily available game hens. Begin preparing this a day ahead.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Combine 1 cup coconut milk, lemongrass and 4 teaspoons curry paste in large baking dish; whisk to blend. Add hens to marinade; turn to coat. Cover and chill overnight, turning occasionally.
Step 2
Preheat oven to 450°F. Drain hens and arrange, cut side down, on rack in roasting pan. Roast until cooked through, about 35 minutes.
Step 3
Meanwhile, whisk 1 1/4 cups coconut milk and 1 1/2 teaspoons curry paste in heavy medium saucepan to blend. Boil until sauce is reduced to 3/4 cup, about 8 minutes. Season sauce to taste with salt.
Step 4
Spoon sauce onto plates. Place hens atop sauce. Serve with Cilantro Salad.
