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Ingredients:
2  Cornish game hens, about 1 -1/3 pounds each
4  Shallots sliced
2  Garlic cloves, sliced
1  tbsp. Ground coriander
3 to 7 fresh hot red chiles, -seeded, sliced
1/2  Piece fresh ginger, sliced
1/4 tsp. Ground turmeric
Salt to taste
2  tbsp. Lime juice
2  cups of Coconut milk
2   stalks lemon grass or 1 slice of lemon

Preparation:
1. Split open the game 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.

2. Process the shallots, garlic, coriander, chile, ginger, turmeric, salt, lime juice and 1/2 cup of the coconut milk to a smooth sauce.

3. Marinate the hens in the sauce for 15 minutes.  Put the hens in a large skillet and cook over moderate heat for 10 minutes uncovered.  Then add the remaining coconut milk and the lemon grass. Bring to a boil and cook for 30 minutes, basting occasionally, until the hens are tender and almost all the liquid has evaporated.

4. Serve warm.