To make the coconut rice:

1. Pour the water or stock, coconut milk, rice and salt in a medium saucepan and bring to a simmer.
2. Reduce the heat to low, cover the saucepan and cook 15-20 minutes, stirring occasionally, until liquid has absorbed and rice is al dente. Remove from the heat and set aside.

To make the curry meatballs:

1. Preheat the oven to 375 degrees. Fit a baking sheet with a wire rack and coat with cooking spray.
2. In a medium mixing bowl, mix together the meatball ingredients until thoroughly combined.
3. Form into 2-inch meatballs and line on the prepared baking sheet, about 1-inch apart. Bake 12-15 minutes or until just set.

To make the curry sauce:

1. In a large skillet or Dutch oven, heat oil to medium-low heat. Add the ginger and sauté 30-60 seconds or until fragrant.
2. Stir in the coconut milk, curry paste, soy sauce and honey and bring to a simmer. Taste and add a pinch of salt, if necessary.
3. Add the meatballs to the sauce and simmer about 5 minutes.

To make the mango salsa:

1. In a small mixing bowl, mix together the mango, cilantro, lime and salt.

To assemble the bowls:

1. Assemble bowls with rice, meatballs, sauce and mango salsa. Serve.