Prep time: 5 mins

Cook time: 25 mins

Serves: 5

Cals 372/ C 40g/ P 23g/ F 22g

Ingredients

• 1 tbsp Five Tastes thai green curry paste (from woolworths, vegan)
• 1 pack The Vegan Factor chickenee pieces 
• 400ml light coconut milk
• Juice of ½ a lime
• 300g mixed oriental mushrooms
• 200g snow peas
• ½ tbsp olive oil
• 1 vegetable stock cube
• 4 kaffir lime leaves
• 1 cup uncooked brown rice (190g)

Method

1. Fry the mushrooms in the olive oil for 5 minutes or until they start to turn golden. Set aside.
2. Add the paste to the pan and stir on a low heat for 2 minutes.
3. Add the coconut milk, stock cube, lime leaves and 200ml boiling water. Bring to boil then simmer for 10 minutes.
4. Meanwhile cook the rice per instructions.
5. Add in the mushrooms, lime juice and chickenee pieces to the coconut milk mixture, cook for 5 minutes. Add the snow peas and cook for a further 2 minutes.
6. Serve with ⅕ of the rice.