1-Getting started with Coconut Curry Chicken Meatballs: Begin by preheating your oven to 450°F (230°C) and lining a baking sheet with parchment paper to avoid any mess. This high heat helps the meatballs get that crispy edge we all love.

2-In a large bowl, gently mix 1 1/2 pounds of ground chicken with 1-2 tablespoons of spicy curry powder, 1 chopped shallot, 1 tablespoon tamari or soy sauce, kosher salt, and black pepper. Once combined, lightly coat your hands with oil and form the mixture into about 15-20 tablespoon-sized meatballs for even cooking.

3-Place the meatballs on the baking sheet and bake them for 10 minutes until they have a nice crisp exterior. While they bake, heat a large skillet over medium and melt 1 tablespoon of butter. Add 1/4 cup Thai red curry paste and 1 tablespoon fresh grated ginger, cooking for 2-3 minutes until it smells amazing.

4-Stir in 2 sliced bell peppers, 2 cups canned full-fat coconut milk, the remaining 2 tablespoons tamari or soy sauce, and 1 tablespoon fish sauce. Then, add the baked meatballs to the skillet and simmer for 5 minutes so they soak up all that flavor. In another small pan, melt the remaining 5 tablespoons of butter with 3-4 minced garlic cloves and chili flakes until the butter browns and garlic crisps up.