In a bowl, combine ground chicken with minced garlic, fresh ginger, chopped cilantro, salt, and pepper. Stir until everything blends together beautifully, creating a flavorful base for your meatballs.

Roll the seasoned chicken mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Ensure they are evenly spaced to allow for even cooking!

Heat oil in a skillet over medium heat. Add the meatballs and cook until they’re golden brown on all sides, about 8-10 minutes. This step adds a delightful crunch and color.

Remove the meatballs from the skillet. In the same pan, pour in the full-fat coconut milk and stir in the red curry paste. Mix well to create a creamy, fragrant sauce.

Add the fish sauce and lime juice to the skillet. Carefully return the meatballs to the sauce and let everything simmer for 10 minutes. The meatballs will absorb all that wonderful flavor!

Plate the meatballs hot, garnished with fresh cilantro for an extra splash of color and flavor. Enjoy this comforting dish that transports you straight to Thailand!