Heat the oven to 190°C/375°F. Mix the turkey mince with the egg and panko and season well. Take tablespoons of the mixture and shape into meatballs.
In an ovenproof casserole dish which has a lid heat the vegetable oil and fry the meatballs in batches until browned on all sides then place on a plate.
Add the pepper and fry until softened then add the garlic, fry for a minute before adding the curry paste. Fry for 5 minutes then pour in the coconut milk. Add the meatballs back to the curry, place the lid on and put in the oven. Cook for 15-20 minutes.
Serve with rice and topped with coriander.
Nutrition information is an estimate and will vary depending on the exact ingredients used.