Whole30 Coconut Curry Braised Chicken Thighs

Whole30 Coconut Curry Braised Chicken Thighs

Start off January Whole30 with a meal you'll want to make again and again! This easy Whole30 recipe is the ultimate cold weather comfort food. Braised chicken thighs cooked in Yai’s Thai Coconut Lime Marinade for a flavorful, aromatic experience!


Whole30, Gluten-Free

Serves 4


1 Tablespoon Avocado Oil

1 Pound Boneless Skinless Chicken Thighs

1 Yellow Onion, diced

4 Cloves Garlic, minced

1-inch Chunk Fresh Ginger, cut into slices

1 bottle of Good Food For Good Organic Cooking Sauce Coconut Curry

2 Stalks Lemongrass, slightly smashed

Salt and Pepper

For serving

Cauliflower Rice

Matchstick Cut Carrots

Iceberg Lettuce

Sliced Cucumber


Fresh Lime


1. Preheat the oven to 350℉

2. In a dutch oven over medium-high heat, add the oil. Season the chicken with salt and pepper, and sear for 2 minutes per side - until golden. Remove from the pan and set aside.

3. Turn the heat to medium, and sauté the onion, garlic and ginger for 2-3 minutes, until fragrant. Add the Good Food For Good cooking sauce, and stir well. Place the seared chicken back into the pot along with the lemongrass. Cover, and transfer to the oven. Cook for 1 hour, until the chicken is very tender.

4. Remove the lemongrass and ginger from the pot, and discard. Chop the chicken thighs, and serve with the remaining sauce, cooked cauliflower rice, carrots, lettuce, cucumber, fresh cilantro and squeeze of fresh lime.

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