Follow these easy steps to prepare Thai Chicken Meatballs in Coconut Curry:

1. Prepare the Meatballs: In a large bowl, combine ground chicken, chopped cilantro, minced garlic, grated ginger, egg, breadcrumbs, fish sauce, lime juice, salt, and black pepper. Mix until well combined.

2. Form the Meatballs: Using your hands, shape the mixture into evenly sized meatballs, about 1-2 inches in diameter.

3. Cook the Meatballs: In a large skillet, heat a tablespoon of coconut oil over medium heat. Add the meatballs and cook until they are browned on all sides, about 8-10 minutes. Remove them from the skillet and set aside.

4. Sauté Vegetables: In the same skillet, add chopped onion, garlic, and ginger. Sauté until the onion is translucent, about 5 minutes.

5. Add Curry Paste and Coconut Milk: Stir in the yellow curry paste and cook for 1-2 minutes until fragrant. Then, pour in the coconut milk, stirring to combine.

6. Simmer the Meatballs: Return the meatballs to the skillet. Add sliced bell pepper and spinach or kale. Let everything simmer for about 10-15 minutes until meatballs are cooked through and vegetables are tender.

7. Finish the Sauce: Stir in fish sauce and lime juice. Adjust seasoning as needed. If you prefer a spicier curry, you can add additional curry paste or chili flakes.