Curried Chicken in Lettuce Leaves |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
6 medium-size dried shiitake mushrooms (about 1/2 ounce) |
1 cup hot water |
6 green onions |
1 1/4 to 1 1/2 pounds skinned and boned chicken thighs |
1/4 cup vegetable oil, divided |
1 serrano chili pepper, minced |
1 1/2 tablespoons thai curry paste |
1/2 cup canned unsweetened coconut milk |
3 tablespoons soy sauce |
1 medium carrot, shredded |
1 small granny smith apple, peeled and chopped |
1 cup frozen tiny sweet green peas |
1/2 teaspoon freshly ground pepper |
3 tablespoons cornstarch |
3 tablespoons cold water |
1 cup loosely packed fresh basil leaves, chopped |
2 heads romaine lettuce |
Directions:
1. Soak mushrooms in hot water 30 minutes; drain, reserving liquid. Rinse mushrooms in cold water; pat dry. Remove and discard stems; thinly slice tops. Pour reserved liquid through a fine wire-mesh strainer into a measuring cup; reserve 1/2 cup.
2. Slice green onions, separating green tops from white portions. Set aside.
3. Remove excess fat from chicken. Cut chicken into 1-inch cubes.
4. Sauté chicken in 2 tablespoons hot oil in a large skillet 5 minutes or until done. Remove from pan; cool. Coarsely chop chicken. Set aside.
5. Sauté white portion of green onions and serrano pepper in remaining 2 tablespoons hot oil in a large skillet 1 minute; add mushroom liquid, curry paste, coconut milk, and soy sauce, and bring to a boil. Reduce heat, and simmer 3 minutes. Stir in mushrooms, carrot, and next 3 ingredients; simmer 3 minutes. Stir in chicken.
6. Whisk together cornstarch and cold water until smooth; stir into chicken mixture. Bring to a boil over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Stir in basil and green onion tops. Serve over romaine lettuce leaves.
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