In a large mixing bowl, combine the lean ground chicken, egg, panko breadcrumbs, brown sugar, red chili paste, chopped cilantro, sliced green onion, minced garlic, grated ginger, turmeric, salt, and black pepper. Mix together until all ingredients are thoroughly incorporated, creating a sticky mixture. Form the mixture into 16 golf ball-sized meatballs, ensuring they hold their shape as you set them aside on a plate.

In a large skillet, heat sesame oil over medium-high heat until shimmering. Carefully add the meatballs to the hot skillet, ensuring they have enough space to brown evenly. Cook for about 5-6 minutes, turning occasionally, until they are golden brown on all sides. Once browned, transfer the meatballs to a plate and set aside while you prepare the sauce.

In the same skillet, reduce the heat to medium-low. Add the lite coconut milk, pumpkin puree, natural creamy peanut butter, low sodium soy sauce, and yellow curry powder. Using a whisk, stir the mixture until it becomes smooth and well-blended, with the pumpkin and coconut forming a creamy base with a vibrant color.

Gently return the browned meatballs to the skillet, ensuring they are nestled into the sauce. Add the sliced carrots on top and bring the mixture to a simmer over low heat. Cover the skillet with a lid and allow everything to simmer for 15-20 minutes, until the meatballs are cooked through and the flavors meld beautifully together.

After 15 minutes of simmering, stir in the diced red bell pepper and frozen peas. Allow the dish to continue simmering uncovered for an additional 5 minutes to soften the vegetables.

To serve, ladle the delicious chicken meatballs and vibrant sauce over a bed of coconut rice, brown rice, or your choice of noodles. Garnish with chopped peanuts, additional sliced scallions, and fresh cilantro for a pop of color and flavor. Enjoy the comforting harmony of the dish’s flavors, perfect for a cozy meal at home!