– 1 1/2 pounds ground chicken for tender, juicy meatballs

– Ground pork or beef for extra flavor and texture (optional)

– Ground cumin part of the homemade curry powder blend

– Ground ginger included in the curry powder for warmth

– Paprika adds color and mild spice to the curry powder

– Cayenne brings heat to the curry powder mix

– Garlic powder enhances the curry powder’s aroma

– Onion powder contributes depth in the curry powder

– Cinnamon a touch for unique spice in the curry powder

– Kosher salt seasons the curry powder and meatballs

– Black pepper adds a kick to both the curry powder and meatballs

– 1-2 tablespoons tamari or soy sauce for extra seasoning in the meatballs

– 1 shallot finely chopped for added depth and flavor

– Pinch of chili flakes gives a subtle heat to the meatballs

– Kosher salt and black pepper to taste for the meatball mixture

– 1 tablespoon butter used to start the sauce by melting with curry paste

– 1/4 cup Thai red curry paste key for the fragrant base of the sauce

– Freshly grated ginger cooked with the curry paste for aroma

– 2 chopped orange or red bell peppers added to the sauce for sweetness and crunch

– 2 cups full-fat canned coconut milk creates the creamy sauce foundation

– 3 tablespoons tamari or soy sauce for savory notes in the sauce

– 1 tablespoon fish sauce enhances the umami in the sauce

– 5 tablespoons salted butter for the garlic butter drizzle

– 3-4 garlic cloves minced for the garlic butter topping

– Pinch of chili flakes added to the garlic butter for a spicy edge

– Chopped Thai basil or cilantro for garnish to freshen up the dish

– Lime wedges served on the side for a citrus boost

– Rice to serve the meatballs and sauce over for a complete meal