1. In a large mixing bowl, combine together the ground chicken, green onions, garlic, curry paste, cilantro, ginger and salt. Mix until everything is fully combined, then use your hands or a cookie scoop to create 2″ wide meatballs, making them as similar in size as possible. Set the prepared meatballs on a parchment-lined baking sheet.
2. On a stove over medium heat, add the avocado oil and allow it to heat up for 1-2 minutes. Add the meatballs to the warm oil in an even layer, spacing them apart as much as possible.
3. Fry the meatballs on one side for about 4 minutes, or until they easily release from the pan. Turn the meatballs and cook them on the other side for an additional 3-4 minutes or until browned. Check the internal temperature to ensure they’ve reached a temperature of at least 165 F. Once fully cooked, use tongs to remove the meatballs to a paper-towel lined plate.
4. Prepare the curry sauce. In the same pan over low-medium heat, add another tablespoon of oil. Once warm, add the diced shallot, cooking them for 2-3 minutes or until slightly softened. Add the garlic, and cook for another minute. Add the curry paste and stir to combine, cooking for a minute. Slowly pour in the coconut milk, and bring the mixture to a gentle simmer. 
5. Gently add the mixed fresh vegetables, cooking them in the sauce until tender-crisp, about 4-5 minutes. Stir in the fish sauce, brown sugar and lime juice, then add the cooked meatballs back into the pan. Stir everything together and allow it to simmer on low for 4-5 minutes before serving.
6. Serve over coconut rice, rice, cauliflower rice, or even zucchini noodles!

Leftover meatballs and sauce can be stored in the fridge, in an airtight container, for 2-3 days and reheated on the stove or in the microwave.

For freezing instructions for the meatballs, see the blog post above.