This one came from an old Gourmet Magazine (with a few personal touches)
Grilled Cornish Hens w/Coconut Curry Sauce
2 large finely chopped shallots
1/4 cup vegetable oil
3-4 cloves garlic-minced
2 tsp. peeled frsh ginger-minced
2 tbl. Thai red curry paste (for extra spice use 3 tsp.)
2 (14 oz.) cans unsweeted cocnut milk
1-1/2 tsp. brown sugar
2 tsp Asian fish sauce
2-4 cornish hens, split into halves
1 red pepper
1 yellow pepper
Cook shallots in oil until softened in a 4-5 quart heavy pot over moderatly low heat, stirring occasionally. Add garlic and ginger stirring occasionally 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin to stick to pan bottom). Add cocnut milk, brown sugar, salt & pepper and simmer until reduced to about 3 cups 25-30 minutes. Remove from heat and stir in fish sauce and cool to room temperature stirring occasionally about 30 minutes. Reserve about half in a bowl covered.
Trim and discard any excess fat from hens, then rinse and pat dry. Coat hens with remaining curry sauce and seal in plastic bags pressing out excess air. Marinate hens at least 12 hours and up to 24 hours.
Let hens stand at room temp 30 minutes before grilling.
Grill over medium-hot grill until cooked through. In the meantime, saute peppers in 2 tablespoons oil until crisp-tender. Add reserved sauce to heat through. Serve over the Grilled Hens.
