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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

Description

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