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In a large bowl, mix the panko, coconut milk, egg, Thai red curry paste, ginger, garlic and salt until a thick paste forms.
Add the chicken mince and shallots, then use your hands to combine thoroughly (try not to overwork the mixture as this will result in dense meatballs).
Roll the mixture into 20 balls and refrigerate for 15 to 30 minutes to firm up slightly.
Heat a tablespoon or two of vegetable oil in a large sauté pan over medium-high heat.
Sear the meatballs until golden on the top and bottom, around 1 minute per side, then transfer to a plate.
Lower the heat to medium. Add the Thai red curry paste and ginger paste and stir-fry for 30 seconds to 1 minute, or until fragrant.
Add the coconut milk, fish sauce, sugar and turmeric, stir to combine and bring to a gentle simmer.
Cover, reduce the heat to low and simmer for 5 minutes.
Add the meatballs to the sauce, turn the heat up to medium and bring back to a simmer.
Cover again, reduce the heat to low and cook for 15 minutes, or until the meatballs are tender and cooked through.