Charred Panang Curry with Kaffir Lime

Method

1. Build a hot grill and oil the grates well.

2. Season the panang curry with vegetable oil and let it come up toward room temperature.

3. Grill over direct heat, turning once, until nicely charred and cooked to your liking.

4. Brush with garlic in the last minutes so it glazes without burning.

5. Rest a few minutes, then finish with fish sauce and a squeeze of acidity.