Add the curry paste to a slow cooker on low and slowly whisk in the coconut milk and 1 cup of the cilantro. Add the meatballs and cook until the sauce thickens slightly and the meatballs are heated through, 1 to 2 hours. When ready to serve, garnish with the remaining 1/2 cup cilantro.
Cook’s Note
To make this using a Dutch oven, simmer, covered, over low heat until the sauce thickens slightly and the meatballs are heated through, 1 to 1 1/2 hours.