Instructions: Cut chicken in half with sharp knife. In large bowl, place coconut milk and whisk in curry powder. Add lime juice, fish sauce, garlic, cilantro and sugar; mix well. Add chicken, turning to coat. Cover and refrigerate at least 4 hours or overnight.

On prepared grill, place chicken skin-side down. Cook about l0 minutes, turn and continue cooking until fork can be inserted in chicken with ease, about 30 minutes. Cool chicken slightly and cut into strips.

On 6 individual plates, arrange red lettuce leaves. Mix together shredded lettuce, bell pepper and mint; portion equally onto red lettuce. Place chicken strips on top. Sprinkle with peanuts and serve with Sweet and Sour Cilantro Dressing.

For the Sweet and Sour Cilantro Dressing: In medium bowl, mix together all ingredients. Stir until sugar dissolves.

This recipe yields 6 servings.

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