Warm a grill pan on low-medium heat. Place pre-cut mushrooms directly onto the pan without any oil. Flip them periodically to ensure even grilling on each side until they develop light grill marks.

Pour half of the coconut milk into a wok or pot and set over medium heat. Cook until you notice the coconut oil starting to separate from the milk.

Stir in the red curry paste and mix well with the coconut milk.

Pour in the rest of the coconut milk, stirring well, then add salt and palm sugar. Continue cooking until the palm sugar has completely melted into the curry.

Add the grilled mushrooms and kaffir lime leaves, bringing the curry to a gentle boil before turning off the heat. Serve immediately with steamed rice and enjoy!