Combine chicken mince, egg, panko, shallot, Thai curry paste, and aromatics.
Roll the mixture into balls and sear in a hot pan until golden brown on both sides.
Add the chicken meatballs to the sauce made with thick, good quality coconut milk and aromatics.
Let the meatballs poach until tender and fully cooked through.
Serve the meatballs with coriander, lime, rice, and chili oil.
