Curried Chicken In Lettuce Leaves

• 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.

shiitake mushrooms, water, green onions, chicken, vegetable oil, serrano chili pepper, curry, milk, soy sauce, carrot, apple, freshly ground pepper, cornstarch, cold water, basil

Taken from www.myrecipes.com/recipe/curried-chicken-lettuce-leaves (may not work)