In addition to the flavourful Thai red curry paste, it has creamy coconut milk, curry powder, adobo, jalapenos, grated ginger, lime juice and more that contribute to its scrumptiousness.
Combine the ground chicken, adobo, minced garlic, chopped green onion, sesame oil, Worcestershire sauce, egg, panko breadcrumbs, & salt and pepper. Mix until just combined.
Form mixture into about 1 ½ inch in diameter balls. Set them aside on a plate. Heat olive oil in a large skillet. Add the meatballs in batches, cooking until golden brown on all sides. Transfer cooked meatballs to a plate and set aside.
In the same skillet, add sliced red bell pepper, onion, ginger, and jalapeños. Sauté until softened. Pour in coconut milk and stir well. Add Thai red curry paste and ground curry powder, cooking for 1–2 minutes.