I've found that in Thai curries etc., the dry leaves are less potent than fresh.
I'd think about bumping the number of leaves up by maybe 50%-100%. But given the difference in the processes (cooking vs. brewing) and the vagueness inherent in my cooking practices anyway, I'm afraid that's not the world's best estimate.
Primary: Beast of Burden hoppy porter/black IPA
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA