Combine mince, 2 tablespoons Five Tastes Curry Paste, egg and breadcrumbs in a bowl. Mix well to combine. Roll into meatballs using a tablespoon measure. Place on a plate and refrigerate for 10 minutes to firm.
Place 2 tablespoons curry paste and coconut milk into a small saucepan over medium-high heat. Bring to a boil, reduce heat to low and simmer for 2-3 minutes. Stir in fish sauce and lime juice, remove from heat and set aside.
Heat a frypan over medium-high heat. Add frozen Birds Eye Carrot Spirals and cook following packet pan fry instructions. Remove from pan. Cover and set aside to keep warm.
In the same frypan, heat oil and cook meatballs for 8-10 minutes or until browned and cooked through, turning regularly.
Meanwhile, boil a small saucepan of water and cook pak choy for 30 seconds or until just wilted. Set aside and keep warm.
Place carrot spirals in the base of 2 serving bowls. Top with pak choy and meatballs, drizzle over Thai red curry sauce. Serve sprinkled with coriander and chilli.