In a bowl, combine the minced beef, egg, shallots, breadcrumbs, Worcestershire sauce and seasoning. With your hands prepare 8-12 meatballs and set aside until needed.
Preheat a large sauté pan, or wok over medium/ high heat and drizzle over the oil. Add the meatballs to the wok and cook for 2-3 minutes and well browned, stirring once or twice. Remove the cooked meatballs from the pan and set aside.
Drizzle a little more oil in the sauté pan or wok add the minced garlic and ginger. Stir to combine and slightly brown.
Add the onion, carrot, and pepper slices cook a further minute or so. Until the vegetables begin to color and slightly soften.
Pour in the coconut milk, curry paste and lime zest and juice.
Return the meatballs to the pan.
Simmer for a further 4-5 minutes until the meatballs are fully cooked through.
Serve immediately with a boiled a jasmine rice.