Combine the ground chicken, panko breadcrumbs, egg, minced garlic, grated ginger, soy sauce, fish sauce, salt, pepper, chopped cilantro, and sliced green onions in a large mixing bowl.

Using your hands, scoop a small amount of the chicken mixture and form it into 1-inch meatballs.

In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the meatballs in batches and sear for about 3-4 minutes on each side.

In the same skillet, add more oil if needed and sauté the finely chopped onion for about 3-4 minutes until translucent.

Stir in the red curry paste and turmeric powder, cook for 1-2 minutes, then add coconut milk and chicken broth, whisking until blended.

Add fish sauce, brown sugar, and lime juice to the sauce, stirring well to balance flavors; let it simmer for about 2-3 minutes.

Toss in the cherry tomatoes, bell peppers, and carrots, stirring gently and allowing to simmer for about 5 minutes.

Return the browned meatballs to the skillet, cover, and let it simmer for 10-12 minutes on low heat.

Taste the sauce and adjust seasoning if needed; garnish with fresh basil and cilantro before serving.