Curried Chicken In Lettuce Leaves

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Coastal Living


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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

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