Coconut Curry Cornish Game Hen

Seasoning

Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, 25 to 30 minutes. Remove from heat, then stir in fish sauce, lime zest and lime juice and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.

Cornish Hen

Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours. Let hens stand at room temperature 30 minutes before grilling. Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt and pepper. Heat an indoor grill pan to medium high heat. Grill skin side down for 3 minutes a side. In a large dutch oven, heat remaining curry sauce plus 2 cups of homemade chicken broth. Reduce slightly and add chicken pieces. Cover and place in a 400* oven for 25 minutes or until cooked through. Remove from heat and place dutch oven on stove and reduce sauce till a thickened consistency.