STEP 1
Add light coconut milk, mango and soy sauce to a blender and blend until smooth
STEP 2
In a bowl add ground chicken, panko, an egg, cilantro, jalapeño, onion & garlic
STEP 3
Add ginger, cumin, turmeric, cayenne, salt & pepper and mix well to combine
STEP 4
Use clean hands to form 16 golf ball sized meatballs
STEP 5
Heat toasted sesame oil in a pan and brown meatballs on all sides
STEP 6
Pour in the mango coconut sauce and let the meatballs simmer for 20 minutes
STEP 7
Fold in peas and red bell pepper and simmer uncovered for 5 more minutes