Step 1

In a large bowl, add the ground chicken, egg, breadcrumbs, brown sugar, red chili paste, cilantro, green onion, garlic, ginger, turmeric, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.

Step 2

Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When the meatballs are done browning, transfer them to a plate and set aside.

Step 3

Reduce the heat to medium-low and add in the coconut milk, pumpkin puree, peanut butter, soy sauce and yellow curry powder; whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15-20 minutes.

Step 4

After 15 minutes, remove the lid and gently stir in the red bell pepper and peas. Simmer for 5 more minutes uncovered. Serve with my coconut rice or brown rice, rice noodles, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, and cilantro. Serves 4.