In a mixing bowl, combine the ground chicken, minced garlic, grated ginger, salt, and half of the Thai basil or cilantro. Mix until just combined and form walnut-sized meatballs.

Heat oil in a large skillet over medium heat, add meatballs in a single layer, and cook for 5-7 minutes until golden brown. Remove from skillet.

In the skillet, add oil and sauté red curry paste for 1-2 minutes. Stir in additional minced garlic and grated ginger for another minute. Whisk in coconut milk, fish sauce, and brown sugar; simmer for 5 minutes.

Add meatballs and mixed vegetables to the skillet, stir to coat, cover, and simmer for 10 minutes until veggies are tender.

Remove from heat, stir in lime juice and remaining Thai basil or cilantro before serving hot.