In a large mixing bowl, combine the ground chicken, minced garlic, grated ginger, salt, and half of your chosen herbs. Mix until just combined and form walnut-sized meatballs. Set aside.

Heat a tablespoon of oil in a large skillet over medium heat. Add meatballs without overcrowding and brown for 5-7 minutes. Remove from skillet and set aside.

In the same skillet, add oil if needed, then a tablespoon of red curry paste, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant. Add coconut milk, fish sauce, and brown sugar; stir and let simmer.

Return the meatballs, add sliced bell pepper and green beans, stir, and cover to simmer for about 10 minutes until meatballs are cooked and vegetables are tender.

Remove skillet from heat, stir in lime juice and remaining herbs, and ensure the dish is creamy and colorful.

Serve over cooked jasmine or coconut rice, garnish with cilantro or Thai basil, and enjoy!