Combine the chicken mince ingredients together.
Roll into balls & brown in batches if needed in some peanut oil. Set aside.
In the same pan, cook the onion until translucent.
Add the garlic & ginger.
Pour in the chicken stock & allow to simmer for a minute before adding the coconut milk.
Bring up to a light simmer, add the zest & juice of a lime.
Add the meatballs along with its juices & the coriander.
Bring up to a simmer, cover & cook on low for 10 minutes.
Serve over jasmine rice with a squeeze of lime.
