More Than the Sum of Its Parts
Okra gets charred and tender on the grill; tossing it with lime and store-bought curry paste gives it great flavor. / © Con Poulos
Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.
We've done a few really great okra recipes over the years. The ones I love the most have been grilled or pan roasted until lightly charred and tender. The recipe I developed for our September three-ingredient story uses grilled okra that gets glazed with a simple dressing of Thai red curry paste, lime juice and olive oil. It's so easy and quick, it almost doesn't feel right to call it a recipe, but sometimes the simplest things can have the most complex flavors. SEE RECIPE »