Thai Red Curry Chicken Meatball & Rice Bowl
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. Recipe by Joe Urban.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 3 quart, 1/2 cup | grape tomatoes |
| 3 quart, 1/2 cup | broccoli, chopped |
| 6 lbs., 4 oz. | Thai red curry sauce |
| 300 | |
| 6 lbs., 4 oz. | brown rice, long-grain, parboiled |
| 6 1/4 | limes, wedged |
| 100 | cilantro sprigs |
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Directions
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Preheat oven to 375 degrees.
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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.
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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.
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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.
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Transfer meatballs to 4″ half long steamtable pans, cover with plastic wrap, and hold in warming cabinet assembly.
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Cook rice per manufacturer instructions.
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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.
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