Thai Red Curry Chicken Meatball & Rice Bowl
Recipe by Joe Urban.
Bold Thai Flavors on a Lunch Tray Worth Talking About
The Thai Red Curry Chicken Meatball & Rice Bowl is a flavorful school meal featuring Jones Dairy Farm Chicken Meatballs, paired with roasted vegetables and a rich Thai red curry sauce. Designed for school food service, this dish offers a balanced, globally inspired option that meets nutrition standards while delivering bold taste.
Ingredients
- 3 quart, 1/2 cup grape tomatoes
- 3 quart, 1/2 cup broccoli, chopped
- 6 lbs., 4 oz. Thai red curry sauce
- 6 lbs., 4 oz. brown rice, long-grain, parboiled
- 6 limes, cut into wedges
- 100 cilantro sprigs
Directions
Preheat oven to 375 degrees.
Cut tomatoes in half, and chop broccoli into bite size pieces. Place tomatoes and broccoli on lined sheet pans and roast in oven for 10-12 minutes.
Place bags of Thai red curry sauce in steamer and heat for 10-12 minutes. Remove from steamer and combine with roasted vegetables in 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
Place meatballs on lined sheet pans. Place in oven and cook for 15-20 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds.
Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
Cook rice per manufacturer instructions.
Assemble the Thai Red Curry Chicken Meatball & Rice Bowl as follows: Place 1 cup of cooked rice in bowl, place 6 meatballs on top of rice, top with 3 oz. of Thai red curry sauce and vegetable mixture, and garnish with lime wedge and cilantro.
This recipe features
Chicken Meatballs
This recipe features
Chicken Meatballs
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