In a large mixing bowl, combine ground chicken, panko breadcrumbs, egg, minced garlic, and grated ginger. Add soy sauce, fish sauce, salt, and pepper. Incorporate cilantro and green onions. Mix well.

Shape the mixture into 1-inch meatballs and place them on a tray lined with parchment paper. This recipe yields around 24 meatballs.

Heat vegetable oil in a large skillet over medium heat. Gently add meatballs in a single layer, sear for 3-4 minutes on each side until golden brown.

Remove meatballs from the skillet. In the same skillet, add finely chopped onion and sauté for 2-3 minutes until translucent. Add minced garlic and more ginger, sauté for 1 minute until fragrant.

Stir in red curry paste and turmeric powder and cook for 1 minute. Pour in coconut milk and chicken broth, whisk until smooth.

Incorporate fish sauce, brown sugar, and lime juice into the sauce. Add vegetables, simmer for 5 minutes.

Return meatballs to the skillet, cover, and simmer for 10-12 minutes until they reach 165°F (75°C).

Garnish with fresh basil and cilantro before serving. Best enjoyed with jasmine rice or naan.