For this recipe, we prefer Thai Kitchen coconut milk (available at many supermarkets) because it has a higher coconut-cream content than other brands, giving the sauce and marinade a much thicker consistency. Other brands work fine but are thinner, so you'll have to use about half a can more than we call for here.
If you aren't able to grill outdoors, hens can be roasted in a lightly oiled large shallow baking pan (1 inch deep) in middle of a preheated 450°F oven, skin sides up and without turning, until cooked through, about 35 minutes. (If, after roasting hens, you prefer the skin slightly darker, broil them 4 to 5 inches from heat 1 to 2 minutes.)
Recipe information
Total Time
14 1/2 hr (includes marinating)
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce 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.
Step 2
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.
Step 3
Let hens stand at room temperature 30 minutes before grilling.
Step 4
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.)
Step 5
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.
Step 6
Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.
