In large bowl, crack the egg and whisk. Add in the breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, salt and pepper. Using a fork, mix the ingredients until combined. Add in ground turkey and gently mix until evenly distributed.
Using a small cookie scoop, form the meatballs into 1-inch balls and place on your lined baking sheet. Gently shape them until round and even. Bake for 20 minutes and then broil for 5 minutes or until the outside nicely browns. Remove from the oven and add to the coconut curry sauce.
While the meatballs are baking, prepare the coconut curry sauce. In a dutch oven, heat the oil over medium high heat. Add the onions cook for about 4-5 minutes, stirring occasionally. In the last minute, add in the shallots.
Add the red curry paste and cook until fragrant, about 1-2 minutes. Add the coconut milk, brown sugar fish sauce, and peanuts. Cook for 5 minutes, stirring occasionally. Add in cooked meatballs and cook for another 5 minutes.
Serve over white rice and garnish with chopped cilantro.