Combine the ground chicken, green onions, garlic and Worcestershire sauce in a bowl. Mix lightly to combine. Roll into meatballs. Put the meatballs onto a parchment paper-lined baking sheet. Bake in a preheated 450-degree F oven for about 15 minutes or until cooked through.
While the meatballs cook, heat the sesame oil in a large skillet over medium heat. Add the shallots, red bell pepper and ginger. Season with salt and pepper. Cook, stirring, about 5 minutes. Add the red curry paste and cook, stirring, 1 minute. Pour in the coconut milk, soy sauce and fish sauce. Bring to a boil,
Put the meatballs into the sauce and stir to coat. Cook until sauce thickens, about 5 minutes. Garnish with fresh cilantro, if desired.
