Coconut Red Curry Chicken Meatballs
Chef Josiah blends ground chicken with grated zucchini, ginger, garlic, fish sauce, and red curry paste, then roasts the meatballs until tender. They’re spooned over jasmine rice and topped with a coconut red curry sauce brightened with lime and a touch of brown sugar. Roasted zucchini, red bell pepper, and garnet yams add sweetness and depth, finished with fresh green onion.
Nutritional facts
Protein
40g
Carbs
55g
Calories
720kcal
Fat
41g
Ingredients
Ground Chicken, Coconut Milk, Zucchini, Chicken Thigh, Yam, Jasmine Rice, Red Bell Pepper, Canola and Olive Oil Blend, Red Curry Paste, Lime Juice, Fish Sauce, Ginger, Light Brown Sugar, Extra Virgin Olive Oil, Garlic, Kosher Salt, Lemon Juice, Green Onion, Sumac, Black Pepper
Contains fish, shrimp, coconut, wheat.
Reviews
4.3
Based on 32 reviews
Malcolm · 04/28/26
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About Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with over 35 years of experience. He is the chef and owner of Santa Monica’s highly acclaimed, two Michelin-starred Mélisse, one Michelin-starred Citrin, Charcoal Venice, and Augie’s on Main. He also co-owns the sibling restaurants Dear John’s and Dear Jane’s. Additionally, Citrin operates Openaire at the Line Hotel. His culinary philosophy, “In Pursuit of Excellence,” sets the standard for all his concepts, whether fine dining or casual.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Their knowledge, combined with his excitement for cooking and business, led him to pursue a culinary career. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
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