• Preheat oven to 350°F (175°C).

Prepare the meatballs:

• In a large bowl, combine the ground chicken, grated garlic, one of the chopped green onions, salt, and pepper. Mix well using your hands until evenly combined.

Shape the meatballs:

• Lightly oil your hands to prevent the mixture from sticking. Scoop out 1 tablespoon of the chicken mixture and roll it into a ball. Place the meatball on a baking sheet. Repeat until all the meatballs are formed—this should make about 16 meatballs.

Bake the meatballs:

• Place the baking sheet in the oven and bake for 15 minutes or until cooked through.

Prepare the curry sauce:

• While the meatballs are baking, heat 2 tablespoons of oil in a large skillet over medium heat. Add the remaining green onion, sliced bell peppers, and grated ginger. Cook for 3-4 minutes until the peppers are tender.

Make the curry:

• Stir in the red curry paste and cook for 1 minute until fragrant. Add the coconut milk and fish sauce (if using). Stir well and bring to a simmer.

Simmer the meatballs:

• Once the meatballs are baked, carefully add them to the simmering curry sauce. Let them cook together for an additional 5 minutes, allowing the flavors to meld. Season with salt to taste.

Serve:

• To serve, place some cooked jasmine rice in bowls. Top with the coconut curry meatballs and sauce. Garnish with fresh cilantro and a wedge of lime.