Ruby Wild Blend™ Thai Curry Rice Bowl - K-12 Foodservice

Recipe developed by InHarvest Chef Coleen Donnelly specifically for school menus.

InHarvest Products Used


Yield: 17 servings

A 1-cup serving provides 2 bread/grain servings, ½ cup fruit/vegetable (¼ cup red/orange, ¼ cup dark green), 2 oz. meat/alt.

  • 3 c. coconut milk
  • 1½ c. water
  • 3 T. Thai red curry paste
  • 1 t. vegetable base, low sodium
  • 2 t. lime juice
  • 2 lbs. InHarvest Ruby Wild Blend™
  • 4¼ c. broccoli florets
  • 4¼ c. carrots, sliced
  • 5¼ c. red bell peppers, seeded, sliced
  • 2 T. olive oil
  • 1 t. kosher salt
  • 4¼ c. scallions, thinly sliced
  • 2 lbs., 2 oz. chicken meat, cooked, diced
  • 1 c. cilantro, rough chopped


  1. Bring the coconut milk, water, curry paste and vegetable base to a boil, whisking to combine.
  2. Remove from heat. Add the lime juice and hold hot for service.
  3. Cook InHarvest Ruby Wild Blend according to package instructions. Hold hot for service.
  4. Toss the broccoli, carrots and bell peppers in olive oil and salt.
  5. Spread the vegetables onto a parchment-lined sheet pan and roast in a 350°F oven until the vegetables are tender, about 30 minutes.
  6. Combine the roasted vegetables with scallions and hold hot for service.
  7. Place the chicken in a hotel pan, sprinkle with a little water, cover and heat in a 350°F oven until the internal temperature reaches 165°F. Hold hot for service.
  8. To serve: Place 1 cup of rice in the bottom of a bowl. Top with ½ cup of mixed vegetables, 2 oz. of chicken and ¼ cup of curry sauce. Garnish with cilantro.

Nutrition Facts
Per serving: 407 cal., 24 g pro., 51 g carb., 5 g fiber, 14 g fat, 9 g sat. fat, 52 mg chol., 363 mg sod.