In a large bowl, gently mix ground chicken with minced ginger, garlic, chopped cilantro, salt, and pepper, being careful not to overmix.

Using your hands, form the mixture into golf ball-sized portions and place them on a parchment-lined baking sheet for easy cleanup.

Heat oil in a skillet over medium heat. Brown the meatballs in batches for 5-7 minutes, or until they’re golden brown on all sides, then set aside.

In the same skillet, sauté red curry paste for about 1 minute, then add coconut milk and chicken broth, scraping the pan to incorporate all those delicious bits.

Carefully return the browned meatballs to the skillet, cover, and let simmer for approximately 15 minutes, until the meatballs are cooked through.

Plate your luscious meatballs with a bed of rice or noodles, drizzling additional sauce over the top and garnishing with chopped cilantro.