Step 1

Make the meatballs: In bowl, mix ground chicken, garlic, ginger, green onion, salt and pepper until evenly combined. Form into balls about 1-1/2 inches in diameter. Oil your hands as you roll to keep chicken from sticking to your hands.

Step 2

In a large oven-proof skillet, add oil on medium high heat. Place meatballs in skillet and brown each side, turning often about 2-3 minutes per side until a crust forms.  Remove meatballs from pan and set aside.

Step 3

Make the curry sauce: In the same skillet over medium heat add garlic and cook until fragrant, about 1 minute. Stir in the bay leaf (or lime leaf), curry powder, cayenne pepper.  Add the coconut milk, chicken broth, fish sauce, and lime zest. Then stir until combined. Bring liquid to a low simmer.

Step 4

Place meatballs back into the skillet and simmer on low heat for about 10 minutes, or until the meatballs are fully cooked (timing will depend on meatball size and how much you seared the meatballs).

Step 5

If desired, squeeze in some lime juice and top with minced cilantro. Serve over rice,  with slices of crusty bread, with flatbreads, or however you prefer to enjoy your curry.