1. Preheat grill to medium high. Prepare the chicken. In a large bowl, whisk together coconut milk, peanut butter, soy sauce, ginger, garlic, turmeric, curry, sugar, and fish sauce until evenly blended. Pat the mixture all over the chicken thighs.

2. Brush hot grill with vegetable oil. Place thighs on the grill and cook for 8 to 10 minutes, or until well marked. Turn and continue to grill until done, about 8 to 10 minutes more.

3. While chicken cooks, prepare the salad. In a food processor or blender, combine oil, coconut milk, cilantro, basil, vinegar, lime juice, and salt and process until smooth. Place lettuce in a large bowl and toss with dressing.

4. To serve, divide the salad among 4 plates. Place an equal portion of chicken on each plate next to the salad. Garnish with a sprinkling of peanuts and a lime wedge.

Source: Hannaford fresh Magazine, July -,- August 2012