Preparation

Step 1: Make the Meatballs
In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, grated ginger, finely diced onion, soy sauce, cumin, coriander, salt, and pepper. Mix until all ingredients are well incorporated. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Step 2: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer. Cook them, turning occasionally, for about 8-10 minutes, or until they are golden brown and cooked through. You can check for doneness by cutting one open; the meat should be no longer pink. Remove the meatballs from the skillet and set them aside on a plate.

Step 3: Prepare the Coconut Curry Sauce
In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, making sure not to burn them. Stir in the red curry paste, curry powder, and tomato paste, allowing them to cook for another minute. This step helps to release the spices’ essential oils and intensify the flavor.

Step 4: Combine Ingredients
Slowly pour in the coconut milk, stirring to combine. Add the fish sauce (if using), soy sauce, brown sugar, and lime juice. Stir well and let the sauce simmer on low heat for about 5 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 5: Add Meatballs to Sauce
Return the cooked meatballs to the pan with the coconut curry sauce. Gently toss to coat the meatballs in the sauce, then let everything simmer together for an additional 5 minutes. This ensures the meatballs absorb some of the delicious curry flavors.