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Add the turkey, panko, egg, 1 tablespoon of curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs.
In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.
Add 1 tablespoon butter, 2 tablespoons curry paste, and the bell peppers, shallots, and green onions. Cook until they're fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and tamari. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.
In a small bowl, combine the avocado, jalapeño, coconut, basil, lime zest, and lime juice. Season with salt.
Serve the meatballs and sauce over bowls of rice topped with herby/spicy avocado.