Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

In a bowl, combine the ground chicken, curry powder, shallot, 1 tablespoon tamari/soy, salt, and pepper. Mix until just combined.

Coat your hands with oil and roll the mixture into tablespoon-size meatballs, placing them on the prepared baking sheet. Bake for 10 minutes until crisp.

In a large skillet, melt 1 tablespoon butter with the curry paste and ginger over medium heat. Cook until fragrant, about 2-3 minutes.

Add the bell peppers, coconut milk, 3 tablespoons tamari/soy sauce, and fish sauce. Gently slide the meatballs into the sauce and simmer for 5 minutes until cooked through.

Melt the remaining 5 tablespoons butter in a separate pan with the chopped garlic and a pinch of chili flakes. Cook until the butter is browned and the garlic crisps.

Serve the meatballs and sauce over rice, drizzled with the garlic butter and topped with fresh basil or cilantro.