In a medium bowl, combine the ground chicken, minced garlic, freshly grated ginger, salt, and half the chopped Thai basil or cilantro. Use clean hands to mix thoroughly until all ingredients are evenly incorporated, forming a mixture that feels slightly tacky. Shape the mixture into walnut-sized meatballs—about 1.5 inches in diameter—and set them aside on a plate.

Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil shimmers, carefully add the formed meatballs, making sure they are spaced apart to prevent sticking. Cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove the meatballs from the skillet and set them aside on a plate to keep warm.

In the same skillet, add a touch more oil if needed, and reduce the heat slightly. Add 2 tablespoons of red curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.

Pour in one can of coconut milk, carefully scraping any browned bits from the bottom of the skillet. Add 1-2 tablespoons of fish sauce and the brown sugar, stirring well to combine.

Return the browned meatballs to the skillet, along with your choice of vegetables. Stir to coat everything with the curry sauce, then cover the skillet. Let everything simmer for about 10 minutes.

Once the meatballs are cooked through, remove the skillet from heat and stir in the juice of one lime and the remaining fresh herbs. Garnish with additional Thai basil, cilantro, and chopped chili if desired.

Spoon the Easy Thai Chicken Meatball Curry into bowls and serve hot with steamed jasmine rice or light vegetables for a complete meal.