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.

No additional tips available.

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

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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.

Curried Chicken In Lettuce Leaves

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