Prepare the Meatballs : In a large mixing bowl, combine the ground chicken, chopped spring onions, green chili, minced garlic, coconut aminos (or soy sauce), and salt. Mix until well combined, then form the mixture into small meatballs (about 1 inch in diameter). Set aside on a plate.

Cook the Meatballs : In a large skillet or sauté pan, heat 1 tablespoon of coconut oil over medium heat. Cook the meatballs in small groups, allowing each side to brown for 4–5 minutes until they develop a rich, golden crust. Once browned, transfer them to a plate and set them aside to rest.

Make the Curry Sauce : In the same pan, add the remaining tablespoon of coconut oil. Sauté the chopped onion for 3–4 minutes until it softens and becomes translucent. Add the minced ginger and garlic, cooking for another 1–2 minutes until fragrant. Toss in the sliced red bell pepper and sauté for another 2 minutes until slightly softened. Then, stir in the red curry paste and curry powder, ensuring the vegetables are thoroughly coated with the vibrant spices.

Simmer the Sauce : Pour in the coconut milk and chicken stock, stirring to combine. Bring the sauce to a gentle simmer, then add the lime juice. Place the meatballs back into the pan, gently immersing them in the rich sauce to let them absorb all the flavors. Simmer the mixture on low for 10 minutes to let the flavors meld and the meatballs finish cooking.

Add the Spinach : In the final minute of cooking, add the fresh spinach to the pan, stirring gently until wilted.

Serve : Serve the meatballs and curry sauce over rice or noodles. Top with a sprinkle of fresh herbs such as cilantro or basil for an added burst of color and flavor, if preferred.