Name: Chicken Meatball Satay Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: ¾ cup (180 ml) water; ½ cup (130 g) old-fashioned smooth peanut butter (I used Peanut Butter & Co.); ½ cup unsweetened desiccated coconut; ¼ cup (60 ml) 100% mango juice; 4 tablespoons coconut palm sugar; 3 tablespoons fresh lime juice; 2 tablespoons coconut aminos (or soy sauce or tamari sauce); 1 tablespoon hot sauce (more or less to taste); 1 teaspoon fish sauce; ¾ teaspoon tamarind paste; 4 large cloves garlic, peeled; 1-inch piece ginger, peeled and chopped; ¼ teaspoon sea salt; ⅛ teaspoon black pepper; Light olive oil, for the baking dish; 1½ lbs (680 g) ground chicken breast; ¾ cup finely chopped fresh parsley; 3 scallions, white and green parts, thinly sliced; 3 tablespoons Satay Curry Sauce; ¾ teaspoon ground coriander; ¼ teaspoon ground cumin; ½ teaspoon salt; ¼ teaspoon ground black pepper; Prepared rice (jasmine or basmati), for serving; Sautéed kale with garlic and lemon, for serving; Quick pickled onions, for serving (see Note below); Sesame seeds, for garnish