Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine the ground chicken (or turkey) with garlic, ginger, green onions, red curry paste, fish sauce, soy sauce, panko breadcrumbs, egg, and chopped cilantro.
2. Mix until just combined. Be careful not to overmix, as it can make the meatballs dense.
3. Shape the mixture into small, evenly sized meatballs and place them on a plate.
4. Heat a skillet over medium heat and drizzle with a little oil. Once hot, add the meatballs and sear them on all sides until golden brown. They don’t need to be fully cooked through at this stage. Remove and set aside.

Step 2: Make the Coconut Curry Sauce

1. In the same skillet, add a little more oil if needed and sauté the onion, garlic, and ginger until fragrant.
2. Stir in the red curry paste and cook for another minute to release its flavors.
3. Add the sliced bell pepper and julienned carrots, stirring to coat them in the curry paste.
4. Pour in the coconut milk and chicken broth, then add brown sugar, fish sauce, and lime juice. Stir well.
5. Bring the sauce to a gentle simmer, then return the meatballs to the skillet.
6. Cover and cook for about 10 minutes, allowing the flavors to meld and the meatballs to cook through.

Step 3: Finishing Touches

1. Taste the sauce and adjust seasoning if necessary. You can add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for brightness.
2. Stir in fresh basil leaves and let them wilt into the sauce.
3. Serve the meatballs over jasmine rice, garnished with extra cilantro and lime wedges.