01 -
Preheat your oven to 350°F (175°C).
02 -
In a large bowl, combine the ground chicken, grated garlic, one chopped green onion, and a pinch of salt and pepper. Mix well with your hands until evenly combined.
03 -
Lightly oil your hands to prevent sticking. Scoop about 1 tablespoon of the chicken mixture and roll into balls. Place on a large baking sheet. Repeat for all the mixture, forming about 16 meatballs.
04 -
Bake meatballs for 15 minutes or until fully cooked through.
05 -
While meatballs bake, heat 2 tablespoons of oil in a large skillet over medium heat. Add remaining chopped green onion, red bell peppers, and grated ginger. Sauté for 3 to 4 minutes until softened.
06 -
Add curry paste and cook for 1 minute until aromatic. Pour in coconut milk and optional fish sauce. Stir and bring to a simmer.
07 -
Transfer baked meatballs to skillet and simmer for 5 minutes to let flavors meld. Taste and adjust seasoning as needed.
08 -
Spoon cooked jasmine rice into bowls, top with meatballs and sauce. Garnish with chopped cilantro and lime wedges.