Mix chicken, panko, egg, 2 grated garlic cloves, 1½ tsp ginger, 1 tsp fish sauce, and salt until just combined. Roll into 16 to 18 meatballs (1 inch wide) and set aside.

Heat oil in a skillet over medium-high heat. Sear meatballs in batches, about 2 to 3 minutes per side, until golden brown on two sides. Transfer to a plate.

Reduce heat to medium. Add remaining minced garlic and ginger to the skillet and cook 30 seconds. Stir in red curry paste and cook 1 minute.

Pour in coconut milk, scraping the pan, then add remaining 1 tsp fish sauce and brown sugar. Return meatballs to the pan, bring to a gentle simmer, and cook 12 to 15 minutes until meatballs reach 165°F.

Remove from heat. Stir in lime juice and cilantro. Serve over rice.