Instructions: Preheat the broiler. Split open the hens from the breast side and flatten them out into a butterfly shape. Discard loose skin and fat. Broil the hens for 3 minutes on each side.

Using a blender or food processor, process the shallots, garlic, coriander, chilies, ginger, turmeric, salt, lime juice, and 1/2 cup of the coconut milk to a smooth sauce. Marinate the hens in the mixture for 15 minutes.

Transfer the hens and their marinade to a large skillet and cook over medium heat for 10 minutes. Add the remaining coconut milk and the lemon grass. Bring to a boil, reduce heat and simmer for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

Serves 2 to 4

[] Purchasing a small jar of minced garlic has been a boon in many ways.

Having fresh garlic on hand at all times is impractical unless one really uses it in almost everything. It saves labor, and is much easier to control than variable sized fresh cloves of garlic. Fresh ginger is another issue. I have not seen it prepared in a jar, so always buy a piece of it in the produce department of the supermarket. If it is sliced and put into a recipe, it does not permeate the dish like it should. Being rather fibrous, it doesnt do well in the blender. Grating it, however, with a hand-grater, does the job quite nicely, and it doesnt burn ones gizzard like getting a slice of it in one forkful. It is important to take care of our gizzards. []

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