GRILLED CHICKEN WITH CURRIED PEANUT SAUCE

Makes: 4 to 6 servings

Note: If using chicken breasts or tenders, reduce marinating time to 1 or 2 hours. Reduce cooking time for chicken breast cutlets or tenders by 3 or 4 minutes.

1 can (13.5 ounces) coconut milk 3 tablespoons soy sauce

1 tablespoon plus 2 teaspoons Thaistyle red curry paste

1 tablespoon agave syrup or sugar 1 tablespoon refrigerated lemongrass puree

2 teaspoons turmeric powder

8 to 12 boneless skinless small chicken thighs, 1 to 2 pounds total

cup dry-roasted peanuts (unsalted if possible)

1 teaspoon tamarind paste or 1 tablespoon fresh lime juice teaspoon ground coriander, optional cup chopped fresh cilantro

Romaine lettuce leaves, for serving Cooked wide rice noodles, for serving Lime wedges, for serving

Spicy cucumber salad, see recipe

1. Pour of the can of coconut milk into a large non-aluminum bowl.

Stir in soy sauce, 1 tablespoon of the curry paste, agave syrup, lemongrass puree and 2 teaspoons of the turmeric powder until smooth. Add chicken thighs and stir gently to be sure chicken is coated on all sides. Refrigerate covered at least 1 hour or up to overnight.

2. Meanwhile, for sauce, put peanuts into a blender and process until powdered. Add remaining can of coconut milk, remaining 2 teaspoons curry paste, remaining teaspoon turmeric powder, tamarind paste

(or lime juice) and ground coriander. Blend smooth. Transfer to a small saucepan. Heat over low until hot and slightly thickened, about 3 minutes. Remove from heat and let cool. Sauce can be refrigerated in a covered container for a few days. Serve slightly warmed or at room temperature.

3. Prepare a charcoal grill and let coals heat until they are covered with white ash. Spread coals in an even layer. Or preheat a gas grill to medium-high heat (400 degrees on grill thermometer). Let cooking grates heat for 5 minutes.

4. Use tongs to arrange chicken thighs in a single, uncrowded layer directly over the heat source. Cover grill and cook without turning for 5 minutes. Thighs should be nicely marked and golden on the side touching the grill grates. Use tongs to flip over thighs. Cover grill and cook until opaque in center, 5 to 7 more minutes. Remove to a cutting board.

5. Sprinkle chicken with cilantro. Serve chicken wrapped in lettuce leaves with a few noodles, if desired. Pass lime wedges for squeezing over. Dollop with peanut sauce. Pass cucumber salad.