Mix the minced chicken with the marinade, garlic, onion, coconut oil,egg, almond sauce, flour, salt and pepper, and almond cream. Knead everything together very well until you are left with a compact mixture. Then roll together each individual meatball to the size of your choice.
Time to cook your meatballs. Fry the meatballs in a frying pan with olive oil until golden brown.
Remove from the pan and set aside on a separate tray.
In the same frying pan (you can add more oil if necessary), sauté the peppers with the ginger, until soft.
Then add the curry paste and coconut milk to the pan and cook over medium heat until it thickens.
Add salt and pepper to taste.
Place the meatballs in the sauce and garnish with the chopped cilantro.