I only had bone-in chicken thighs on hand, so my photo does not look as lovely as the one in the calendar that uses boneless so they can be cut into chunks. I think next time I will make the effort to use boneless for presentation purposes, but the flavour is phenomenal and it is super-easy to create!
- In a large deep skillet, cook onion, garlic curry paste and oil over medium-high heat, stirring until softened.
- Add chicken and saute until lightly browned (approx. 5 minutes). Add coconut milk, 1/2 cup water and asparagus; bring to a boil. Simmer uncovered for 15 minutes or until the juices run clear when chicken is pierced with a knife tip.
- Add fish sauce, lime juice, honey and lime rind. Stir to blend and serve over a bed of rice, or on its own with flat bread for sopping up the delicious curry sauce!