1 pound chicken breast or thighs chopped into 1″ pieces
salt + pepper
1 tablespoon coconut oil
2 zucchinis chopped
1 red bell pepper sliced
1 bunch green onions sliced
1 yellow onion sliced
1 teaspoon fresh ginger peeled and chopped
2 cloves of garlic grated or finely minced
2 tablespoons red thai curry paste or more to taste
1 13.5-ounce can full fat coconut milk
Garnish Options: red pepper flakes, fresh cilantro, wedge of lime
Serve With Options: cauliflower rice, on top of a baked sweet potato, regular rice if it works with your diet

INSTRUCTIONS

Heat a cast iron skillet over medium heat.

Pat the chopped 1 lb chicken breast or thighs dry and season with salt + pepper.

When the skillet is warm, add 1 Tbsp coconut oil and cook the chicken breast until golden brown and cooked thru, about 8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.

With the heat still over medium heat, add in all the zucchini, bell pepper, green onions and white onion. Season with salt + pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
(2 zucchinis,1 red bell pepper,1 bunch green onions,1 yellow onion)

Add the 2 cloves minced garlic and 1 tsp grated ginger, cook for 30 seconds until fragrant.

Return the cooked chicken to the skillet. Add in the 2 Tbsps red thai curry paste and (13.5 oz) can of coconut milk, stir to combine. Cook for 1-2 minutes until heated thru.

Spoon the coconut chicken thai curry over cauliflower rice (or regular rice or baked sweet potato) and serve warm. Top with desired garnishes.

Notes
Pro Tip: For keto, I always choose canned, unsweetened full-fat coconut milk. Avoid coconut creamer or boxed milk – they often sneak in sugar and don’t give the same creamy texture.
Ingredient Swap: You can use shrimp, sliced turkey, ground pork, or even tofu to make this curry suit your preferences or dietary needs.
Veggies: Mix and match based on what’s in your fridge – broccoli, mushrooms, spinach, green beans, kale, or squash all work.
Spice Level: This version is mild enough for kids. Add Thai chiles or extra red pepper flakes if you want heat.
Whole30 Tip: Check labels to ensure your curry paste and coconut milk are compliant.
Meal Prep Friendly: Stores beautifully for up to 5 days in the fridge.
Nutrition
Calories: 358 | Total Carbs: 9.9g | Protein: 16.8g | Fat: 29.3g | Fiber: 2.2g | Net Carbs: 8g

 

🍽️ Recipe Card: Fire Ladder Chicken (Gluten-Free)

Overview

A wok-seared chicken stir-fry with garlic, ginger, and a glossy chili sauce.
Allergen-friendly: No peanuts, eggs, peas, or gluten.
Spice Scale: Adjustable from mild (1) to fiery (10).
Vegetable Module: Choose crisp + tender + umami for balance.

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Ingredients (Serves 3–4)

Protein

• 1 lb chicken thighs or breast, thinly sliced

Aromatics

• 4 cloves garlic, minced

• 1 tbsp ginger, minced

• Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

Vegetables (Pick 1–2 from each category)

• Crisp: broccoli florets, baby corn, snow peas (if allowed), bell pepper, zucchini

• Tender/Leafy: bok choy, napa cabbage, spinach, choy sum

• Umami/Depth: shiitake mushrooms, king oyster mushrooms, button mushrooms, daikon radish

Sauce (Gluten-Free)

• 3 tbsp tamari (soy sauce alternative)

• 1 tbsp rice vinegar

• 1 tbsp chili paste (or chili crisp if gluten-free)

• 1 tsp sesame oil

• 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

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Spice Scale Control 🌶️

• Level 1–3: ½ tsp chili paste, no chili oil

• Level 4–6: 1 tbsp chili paste, drizzle 1 tsp chili oil

• Level 7–10: 2 tbsp chili paste, 2 tsp chili oil, add dried chilies or Sichuan peppercorns

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Method

1. Marinate chicken: Toss slices with 1 tbsp tamari and cornstarch slurry. Rest 15 minutes.

2. Stir-fry aromatics: Heat wok until hot, add oil, garlic, ginger, and chilies (if using).

3. Cook chicken: Add chicken, stir-fry until browned (3–4 minutes).

4. Add vegetables: Toss in your chosen crisp + tender + umami mix. Stir-fry until just tender.

5. Finish with sauce: Pour in remaining tamari, vinegar, chili paste, and sesame oil. Toss until glossy.

6. Serve hot with steamed jasmine rice or rice noodles (gluten-free).

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Chef’s Notes

• Use the “Three-Texture Rule”: crisp + tender + umami for balance.

• Keep chili oil on the side so diners can “climb the ladder” themselves.

• Chicken thighs give juiciness; breast keeps it lean.

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🛒 Fire Ladder Chicken Shopping List

🐔 Protein

• [ ] 1 lb chicken thighs or breast (boneless, skinless)

🧄 Aromatics

• [ ] Garlic (1 bulb)

• [ ] Fresh ginger root

• [ ] Scallions (1 bunch)

• [ ] Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

🥬 Vegetables (Pick 1–2 from each category)

Crisp Options:

• [ ] Broccoli florets

• [ ] Baby corn

• [ ] Zucchini or yellow squash

Tender/Leafy Options:

• [ ] Baby bok choy

• [ ] Napa cabbage

• [ ] Spinach or choy sum

Umami/Depth Options:

• [ ] Shiitake mushrooms

• [ ] King oyster mushrooms

• [ ] Daikon radish

🍶 Sauce Ingredients (Gluten-Free)

• [ ] Tamari (gluten-free soy sauce)

• [ ] Rice vinegar

• [ ] Chili paste or chili crisp (check for gluten-free label)

• [ ] Sesame oil

• [ ] Cornstarch

🍚 Optional Base

• [ ] Jasmine rice or gluten-free rice noodles