Ingredients

6 Quails
1 small red chili, finely chopped
2 tb sp chopped fresh coriander leaves and stems
4 cloves garlic, crushed
2 tsp soft brown sugar
2 tsp Red Curry paste
1 tb sp grated fresh ginger
1 tsp light soy sauce
2 tsp chili sauce
2 tsp oil.

Method

Using poultry shears or kitchen scissors, cut each quail down either side of
the back bone and then open out flat. Cut each one in half through the
breast bone.

Using a mortar and pestle or blender, blend the chili, coriander leaves and
stems, garlic, brown sugar, paste, ginger, soy sauce, chili sauce and oil,
until smooth.

Brush the mixture all over the quails. Place them in a container, cover and
refrigerate for at least 2 hours or over night. Grill the quails until browned and
cooked through or bake them in a hot oven at 210C/415F for 15 minutes
or until tender.

Serve with steamed rice and line wedges and
garnish with fresh chilies or herbs.

(Serves : 4-6 )