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1
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
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2
Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar.
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3
Add the pear and carrot and toss to coat.
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4
Cover and chill until serving time.
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5
Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste.
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6
Transfer to a small bowl and gently stir in the tomatoes.
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7
Cover and set aside.
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8
Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet.
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9
Place the skillet on the grill rack and bring the mixture to a simmer.
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10
Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes.
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11
Add the curry paste to the mixture and whisk until smooth.
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12
Transfer to a small bowl to cool.
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13
Place the chicken in a large mixing bowl.
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14
Add the cooled coconut milk mixture, basil, panko and salt.
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15
Using a large fork, mix the ingredients together gently but thoroughly.
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16
Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
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17
When the grill is ready, brush the grill rack with oil.
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18
Place the patties on the rack, cover, and cook for 4 minutes.
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19
Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced.
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20
During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
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21
Distribute an equal amount of the slaw on the bottom buns.
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22
Top each with a patty and a dollop of the pesto.
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23
Add the bun tops and serve.
