Kong Karee (1 serving) 🥘🍚🌶️ 543 cals 38g protein 43g carbs Marinate 1 chicken thigh in 1 tbsp yellow curry paste + 1/4 cup light coconut milk + salt & pepper (30 min or overnight). Sear the marinated chicken until golden and cooked through. Set aside and slice. In a separate pan: Sauté 1 small sliced red onion, 2 chopped scallions (white parts), 2 cloves garlic (minced), and 1 tsp grated ginger in 1 tsp oil until fragrant. Add 1/2 cup cauliflower rice and stir-fry until soft. Pour in reserved marinade. Simmer 2 min. Add 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tbsp fish sauce, 1/2 tsp sugar, pinch of white pepper. Slowly stir in 1 egg white (whisked) for that silky finish. Simmer 2 more min. Plate over 1/2 cup cooked jasmine rice. Top with sliced chicken. Garnish with chili oil, pickled onions, parsley, and scallions. #thaicurry #PrettyPlates #EasyRecipes #HealthyEats #DinnerInspo #FoodTok