Cashew Cornish Hen in Coconut Milk

Good things come in small packages.  The Cornish hen is no exception.  It has all the goodness one would find in its larger counterpart. It is quite ideal in preparing meals for two, especially if one is not looking forward to an entire week of lunch sandwiches made from leftover chicken.

Cashew nuts as ingredients for poultry dishes is not out of the ordinary.  In fact, one would almost always find “cashew chicken” on the menu of many Chinese and other Asian restaurants.  For this dish, I thought of combining my favorite three “C’s” – Cornish hen, Cashew and Coconut milk. The use of shrimp paste and jalapeno pepper adds a unique salty and spicy flavor which can always be tempered by modifying the amount of ingredients used, or serving the dish with steamed rice.

INGREDIENTS

1 Cornish hen, cut into breasts, legs, thighs and wings (optional skin off for a healthier recipe)

2 cups coconut milk

1 cup whole cashew nuts

1 tbsp fresh garlic, peeled and crushed

1 tbsp onion, chopped

1 tbsp fresh ginger, peeled and sliced into thin strips

1 1/2 tbsp shrimp paste

1/2 green jalapeno pepper, thinly sclied

1 tbsp olive oil

1 cup water

DIRECTIONS

In a large wok, heat the oil

Add garlic and saute until golden brown

Add onion and ginger and stir

Add the Cornish hen pieces and stir fry until tender and nicely browned

Add jalapeno pepper and shrimp paste.

Add coconut milk, mixing thoroughly

Bring to a boil

Add water

Reduce heat and simmer for a few minutes.

Stir constantly, adding the cashew nuts before removing from heat

Serve hot on a soup bowl with steamed rice on the side.

(Makes 2 servings)

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