Get the rice on, and cook according to packet instructions. (I use a rice cooker)
Boil a saucepan of water ready for the beans.
Making the meatballs: In a bowl, add the chicken mince, ginger, garlic, chilli, soy sauce and onion salt. Divide into 12 pieces and roll into meatballs.
Heat a large non stick frypan on medium heat and add the meatballs. After they have lightly browned, put a lid on to keep the heat in. They should take about 10 to 12 minutes to cook.
Making the Satay Curry Sauce: in a medium saucepan, add the garlic, chilli paste and ginger. Stir for a minute until fragrant.
Add the coconut milk and stir in for 1 minute
Add the peanut putter and stir in until it melts.
Add the curry paste, granulated stevia, light soy, pinch of salt and lime juice. Stir for a minute to mix it all in and then remove from heat
Cooking the beans: While the meatballs and curry sauce is cooking, add the beans to the saucepan of boiling water. Cook for 3 to 4 minutes and remove from the heat
Putting it together: add the rice, meatballs, and pour over the curry sauce. Add the beans, slice of lime, dried shallots and fresh spring onions.