In a large bowl combine ground chicken, panko, egg, green onions, garlic, ginger, fish sauce, lime zest, salt, and pepper. Use your hands or a spoon until just combined — don’t overmix or meatballs get dense.

Scoop about 1.5 tablespoons per meatball and roll into uniform balls. You’ll get roughly 18–22 meatballs depending on size. Set them on a parchment-lined tray while you prepare the sauce.

Heat a large skillet over medium heat with a splash of oil. Cook meatballs in batches so they brown, about 2–3 minutes per side. They don’t need to be fully cooked through; you’ll finish them in the sauce. Transfer browned meatballs to a plate.

In the same skillet, add a touch more oil if needed. Sauté the diced onion until translucent (3–4 minutes). Stir in red curry paste and cook 30–45 seconds to wake up the spices.

Pour in coconut milk and chicken broth, scraping any browned bits from the pan. Add brown sugar and fish sauce; bring to a gentle simmer.

Return meatballs to the skillet, nestling them into the curry. Add any quick-cooking veggies now (snap peas, bell peppers). Simmer gently, uncovered, for 8–10 minutes or until meatballs reach 165°F and sauce thickens slightly.

Stir in lime juice and most of the chopped cilantro (reserve some for garnish). Taste and adjust—more fish sauce for salt, lime for brightness, or a pinch of sugar if you like it rounder.

Serve hot over jasmine rice with extra cilantro and lime wedges.