Coconut Curry Cornish Game Hen

December 27, 2012 by Kari Karch

Do you feel like adding a twist to your holiday menu? Why not try a delicious coconut curry braised cornish game hen!


preparation time
30 mins

cook time




0.5 cup finely chopped shallots

0.25 cup vegetable oil

2 large garlic cloves minced

2 teaspoons fresh ginger minced, peeled

2 tablespoons thai red curry paste

1 tablespoons madras curry powder

2 14 oz cans unsweetened coconut milk

1.5 teaspoons packed light brown sugar

1 teaspoons salt

2 teaspoons asian fish sauce

2 limes, juiced and zest of 1 lime

2 cup chicken stock

4 1 1/4- to 1 1/2-lb cornish hens halved lengthwise



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.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.