Curried Chicken In Lettuce Leaves Recipe

Name: Curried Chicken In Lettuce Leaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Saute 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
Saute 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.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Curried Chicken In Lettuce Leaves falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Chicken In Lettuce Leaves

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions