In a large mixing bowl, combine ground chicken, egg, chopped basil, half of the scallions, red serrano chile, minced garlic, fresh ginger, red curry paste, fish sauce, soy sauce, and salt. Use your hands to blend the ingredients thoroughly until well combined. Once mixed, shape the mixture into equal-sized meatballs, about 1.5 inches in diameter, and set them aside on a plate.

Heat a tablespoon of neutral oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the meatballs in a single layer. Cook for about 8-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through, reaching an internal temperature of 165°F.

In the same skillet, add a little more oil if needed, and reduce the heat to medium-low. Add the grated carrot, remaining minced garlic, and ginger, sautéing for 2-3 minutes until fragrant and softened. Stir in the remaining red curry paste, chicken broth, coconut milk, honey, and frozen spinach, mixing well to combine into a smooth sauce that begins to simmer.

Once the sauce is well incorporated, gently add the cooked meatballs back into the skillet. Reduce the heat to low and cover, allowing the meatballs to simmer in the sauce for an additional 10 minutes.

After simmering, remove the skillet from heat. Drizzle fresh lime juice over the meatballs and garnish with the remaining scallions and chopped basil. Serve the flavorful Coconut Chicken Meatballs over a bed of cooked white rice.