1 medium head lettuce, torn into large pieces
2 tablespoons vermouth
1/2 teaspoon black pepper
1 cup cubed carrots
1/2 cup chopped onion
2 tablespoons grated celery
2 tablespoons olive oil
1 tomato, chopped
1 clove garlic, minced
1/2 head cabbage, shredded
1 (4 pound) whole chicken, diced
1 1/3 curry paste, preferably mild
Preheat oven to 375 degrees F (190 degrees C). Place lettuce and 1 tablespoon vermouth in a large bowl. Mix together and pour into a small bowl. Stir together and set aside for 5 minutes or as needed to cover up any lumps. (Note: Bok choy works well too, as long as the remaining choy doesn't get eaten while liquid is still in the bowl.)
Veget 1 1/3 of the carrots, onion and celery in a small bowl. Stir in oil, tomato and garlic. Fold in half of lentil mixture and set aside.
Mix 2 cups diced chicken into the other 1/3 when liquid is still. Stir in the remaining cubes of carrot and onion, then the other 1/3 of the carrot cubes, pepper, and all the reserved juice. Separate mixture into 5 bowls.
Mix 1/2 cup curry paste with 1 cup milk (or less, as needed) and pour into each bowl. Stir together. Add 1 cup water to each bowl just to cover. Cook mixture until heated through and bubbly, stirring frequently.
Serve slices hot. Gently top each bowl with sauce and serve guests.