Thai Red Curry and What?

Thai Red Curry and Cornish Game Hen.  So, just what’s up with that combination. 

No I wasn’t sitting around on Saturday afternoon and thought, “Hey why don’t you grill up a cornish game hen and serve it with Thai Red Curry.”  It’s just not something a person would think about putting together.  At least not a sane one anyway.  And when you toss in some green beans, sweet potatoes and cranberries you’ve got a interesting combination of ingredients.

Followers of this blog will know that each month I join a fellow group of BBQ enthusiasts for a “4 Ingredient Challege.”  The challenge requires us to use four randomly selected ingredients to great a meal.  This month the ingredients selected were:

  • Cornish Game Hen
  • Cranberries
  • Green Beans
  • Sweet Potatoes

I’ve never made Thai Red Curry and since I’ve only eaten it one time I wasn’t comfortable experimenting on my own with a recipe so I found one on the internet that look interesting.  I used the recipe from the blog What Did You Eat.  Now that I’ve made it once I think I can do a little experimenting with some tweeks of my own.

Peel the sweet potatoes and cut into 1 inch square cubes.  Make them as uniform as possible so they cook evenly on the grill.

Put the sweet potatoes in a bowl and spray them with non-stick spray and season them lightly with a Thai seasoning blend.

Spatchcock the cornish game hens by removing the breast bone and laying them out flat.  Season the hen, lightly again, with the same seasoning you used on the sweet potatoes.

Grill both the hens and sweet potatoes until done.  Remove the hens and let them rest a few minutes while the sweet potatoes finish up.  I like to grill the sweet potatoes on high heat, getting the grill marks I want and then move them to indirect heat.  This allows me to get the crispy outside while allowing them to cook slowly.  This cuts down the risk of ending up with over cooked mushy potatoes.

The biggest challenge was how to incorporate cranberries into a red curry dish.  There was one recipe I came across that used dried cranberries in the red curry but that just didn’t seem to be the direction I wanted to go.  I love tempura veggies and had already decided that tempura green beans would be a nice addition.   But still no way to incorpate cranberries.  While I was at Whole Foods picking up the Thai Red Curry paste I saw some Cranberry Italian Soda.

I knew to make a good tempura you needed to use club soda to mix your batter so I came up with the idea of using the Cranberry Italian Soda as the liquid in the batter.  This actually worked better than I thought it would.  I was able to get a different flavor into the tempura that was a little sweeter than normal.  This worked quite well the the spiciness and heat of the red curry.  I had hoped it would give the finished tempura a little red or pink tint, but it didn’t.

So, that’s how you come up with interesting fusion meal.  All and all it worked out pretty good.  Although the Thai red curry sauce was good, it wasn’t exactly what I was looking for.  I’m going to have to experiment with this and see what else I can come up with.

Additional participants in this month’s Ingredient Challenge include:

Paul Haight of No Excuses BBQ – ENTRY HERE

The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…

Rob Bergstrom of In To The Flames- ENTRY HERE

Rob launched Into The Flames in the summer of 2010 as a way to share his passion for cooking, eating, and exploring food.

Robyn Medlyn of Grillgrrrl – ENTRY HERE

Robyn Medlin is the “grill girl” behind grillgrrrl.com. Her focus is on healthy, simple and creative recipes on the grill. She encourages women to learn to grill as it a great way to create healthy, flavorful dishes without all the fuss and clean up in the kitchen. This “grill girl” holds quarterly “Women’s Grilling Clinics” as a way to encourage women to not be intimated by the grill.

Marc Van Der Wouw of Grill Adventures-ENTRY HERE

Grilladventures by broadcastmarc is started on march of 2010.I started the BBQ thing when I was 30,before that we eat a lot outside.have fun,but when the kids came in our life We start serious cooking.Most of it is realy healthy I think;-)The grill has a special place in my heart,We love to do things outside..Everything I make is an adventure,and sometimes we use the books.We try to grill as much as we can year round.

Bob’s Brew & Que – ENTRY HERE

Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink.  Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.

5 Comments on Thai Red Curry and What?

  1. Very creative use of the ingredients! I especially like the “piled high” presentation of the dish.

    Great job!

  2. Landarc Bob // November 22, 2010 at 8:39 am //

    I really like the plating on this one Larry, the components really work together.

  3. Hi Larry, nice job,red curry is a really a challenge with the cranberry’s…great plate..

  4. Nice looking stack of Asian-inspired goodness Larry. Great to see you incorporate a Thai curry.

  5. I like your posts and I really like it! Im looking ahead to seeing more post in your site. More Post Please and Thanks for the information.

2 Trackbacks & Pingbacks

  1. We’re Game for some Hens | No Excuses BBQ
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