Grilled Cornish Hens with Coconut Curry Sauce

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This aromatic grilled Cornish hens with coconut curry sauce is a sophisticated yet simple dish that brings the vibrant flavours of Thai cuisine to your dinner table. By marinating the delicate poultry in a fragrant blend of red curry paste, ginger and creamy coconut milk, the meat becomes incredibly tender and infused with a gentle heat. It is a fantastic option for those seeking a lighter, protein-rich meal that does not compromise on depth of flavour.

As a diabetes-friendly main course, this recipe prioritises fresh aromatics and healthy fats to create a satisfying savoury profile. The hens are grilled until the skin is beautifully charred, then served with a side of rich, reduced curry sauce for dipping. Complement this dish with a fresh cucumber salad or steamed greens for a balanced, low-carbohydrate dinner that feels truly indulgent.

Ingredients for Grilled Cornish Hens with Coconut Curry Sauce

60g finely chopped shallots (2 large)
60 מ"ל שמן צמחי
2 large garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 כפות ממרח קארי אדום תאילנדי
2 (400g) cans unsweetened coconut milk
1 1/2 teaspoons packed light brown sugar
1 כפית מלח
2 teaspoons Asian fish sauce
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
Garnish: fresh coriander sprigs

How to make Grilled Cornish Hens with Coconut Curry Sauce

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, until reduced to about 725ml , 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 350ml curry sauce (for serving) in a bowl and chill, covered.

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.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.

Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.