1-First, in a large bowl, mix 1 1/2 pounds ground chicken with 1-2 tablespoons spicy curry powder, 3 tablespoons soy sauce, 1 shallot (finely chopped), kosher salt, black pepper, and chili flakes until everything is evenly combined.

2-Shape the mixture into tablespoon-sized portions and place them on a baking sheet.

3-Bake at 450°F for 10 minutes until the meatballs are crispy and cooked through.

4-For the sauce, melt 1 tablespoon salted butter in a skillet over medium heat, then add 1/4 cup red curry paste and 1 tablespoon fresh grated ginger. Cook for 2-3 minutes until fragrant.

5-Stir in 2 bell peppers (sliced), 2 cups full-fat canned coconut milk, 3 tablespoons soy sauce, and 1 tablespoon fish sauce, then add the baked meatballs and simmer for 5 minutes until fully cooked.

6-Meanwhile, melt 5 tablespoons salted butter with 3-4 cloves garlic and chili flakes in another pan until the butter browns and garlic crisps.

7-Serve the meatballs over rice, drizzled with the garlic butter, and topped with 1/2 cup chopped Thai basil or cilantro and fresh lime juice from lime wedges.