1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, ginger, and soy sauce. Mix until well combined.
2. Form the mixture into small meatballs, about the size of a golf ball.
3. Heat vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-6 minutes. Remove meatballs from the skillet and set aside.
4. In the same skillet, add green curry paste and sauté for about a minute until fragrant.
5. Pour in coconut milk, fish sauce, brown sugar, and lime juice. Stir to combine and bring to a simmer.
6. Return the meatballs to the skillet, making sure they are submerged in the sauce. Simmer for 10-15 minutes or until the meatballs are cooked through.
7. Garnish with chopped cilantro before serving.

From my experience, it’s crucial to let the meatballs simmer in the sauce long enough to absorb all those wonderful flavors. If you’re cooking with little ones running around, like I often do, a little extra simmer time doesn’t hurt.