Green Curry Coconut Creole Rice Recipe

Menu Part: 
Entree
Cuisine Type: 
American

Try a low sodium twist on a Caribbean favorite with Green Curry Coconut Creole Rice from Zatarain’s®. Less than 500 mg of sodium per entrée serving, and still full of flavor!

Ingredients

1 Creole Pilaf Mix with Long Grain and Wild Rice - Reduced Sodium
9 cups Water
3 cups Thai Kitchen® Coconut Milk
1 cup Thai Kitchen® Curry Paste, Green
1 ½ cups Cilantro, chopped

Steps

Combine water, coconut milk, and green curry paste in a saucepot. Heat over medium high heat until mixture just comes to a simmer. Add liquid mixture to rice in a full hotel pan and cook in a 400F oven for 30-35 minutes or until most of the water is absorbed. Fluff rice with fork and fold in chopped cilantro.

Additional Tips

Additional Tips

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources