In a large mixing bowl, combine the ground chicken, minced ginger, minced garlic, chopped cilantro, salt, and pepper. Mix until incorporated but avoid overworking to keep meatballs tender.

Form the mixture into golf ball-sized meatballs, about 1 inch in diameter, and set aside.

Heat a tablespoon of oil in a skillet over medium heat. Add the meatballs in batches, cooking for 5-7 minutes until golden brown on all sides.

Remove meatballs from skillet and drain on paper towel-lined plate.

In the same skillet, add more oil if needed and reduce heat to medium-low. Stir in red curry paste and sauté for 1-2 minutes until fragrant.

Pour in the coconut milk and chicken broth, scraping up browned bits from the bottom.

Return the meatballs to the skillet, ensuring they are submerged in the sauce. Simmer gently for about 15 minutes on low heat until cooked through.

Serve over jasmine rice or noodles, garnished with cilantro.