In a food processor, finely chop the chicken breasts until you achieve a smooth consistency. Transfer it to a large bowl and mix in the minced garlic, chopped cilantro, and sliced green onions for an aromatic blend.

Use your hands to form the chicken mixture into meatballs, each about two inches in diameter. Place them carefully on a parchment-lined baking sheet to keep them from sticking.

Heat oil in a skillet over medium heat. Add the meatballs and cook them for about 10 minutes, turning occasionally, until they are golden brown on all sides, ensuring they stay juicy inside.

In a separate pan, combine the full-fat coconut milk with red curry paste. Stir well until mixed, then add soy sauce and fresh lime juice to elevate the flavors and enrich the sauce’s texture.

Once the meatballs are fully cooked (reaching an internal temperature of 165°F), gently place them into the curry sauce. Let them simmer for five minutes, allowing them to soak in all that delightful goodness.

Dish out the warm meatballs, garnishing with extra cilantro or green onions. This visually appealing dish is sure to bring a touch of Thai magic to your table!