Smoked Chicken Curry

1. Sauté the onions in butter until softened.
2. Add the red Thai curry paste, puréed tomatoes, coconut milk, chopped cilantro, and chicken stock to the pan with the onions. Stir to combine.
3. Bring to a simmer, then add the garbanzo beans and leftover smoked chicken.
4. Continue to simmer until the chicken is heated through and the flavors have melded, about 10-15 minutes.
5. Serve the curry hot over rice, garnished with additional cilantro and lime wedges.