1. In a large mixing bowl combine all of the chicken ball ingredients.
2. In a large pan, over medium heat, oil and brown half the meatballs until they are golden brown and about 80% cooked through then remove from heat. Repeat with the other half.
3. Add the pepper, onion, and carrots to the pan with some salt & pepper. Cook until soft.
4. Add in the chicken stock, coconut milk, tomato paste, spices. Mix the ingredients well and bring to a simmer.
5. Add the chicken meatballs back in and simmer until cooked to 165 degrees F.
6. Serve with rice, meatballs, and the coconut curry sawce. Optional garnish with cilantro and a lime wedge.