Braised Thai Curry Chicken - Paleo

1 Preheat oven to 400F.
2 Rinse and pat chicken very dry with paper towel. Season both sides with a pinch each of kosher salt and black pepper. 
3 Gradually preheat 10-12” cast-iron skillet over med heat. Melt coconut oil and add chicken. Cook chicken, undisturbed, until golden brown (approx. 8-10 min). Flip and cook additional 4 minutes. Transfer browned chicken to plate or bowl and set aside momentarily. 
4 Leave rendered fat in skillet and add curry paste. Cook 45 seconds over med heat, stirring constantly. Add ½ cup coconut milk and stir until paste is combined and no longer clumpy. Add remaining coconut milk, honey and fish sauce - stir to combine. Taste for seasoning and adjust savory or sweet flavours as desired.
5 Add sweet potato and lemongrass and bring curry to a boil. Return browned chicken to skillet along with asparagus and bok choy. Transfer skillet to preheated oven and cook 12-15min or until internal temperature of chicken reads 185F on digital meat thermometer.
6 Garnish with fresh coriander, Thai basil, hot chilies, and lime wedges and serve with sliced cucumbers.