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

Roll the seasoned chicken mixture into 1-inch meatballs and place them on a parchment-lined baking sheet.

Heat oil in a skillet over medium heat. Add the meatballs and cook until golden brown on all sides, about 8-10 minutes.

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.

Add the fish sauce and lime juice to the skillet. Carefully return the meatballs to the sauce and let everything simmer for 10 minutes.

Plate the meatballs hot, garnished with fresh cilantro for an extra splash of color and flavor.