INGREDIENTS:

1 cup white button mushrooms

1 can coconut milk

1 tablespoon red curry paste

2 tablespoons smooth, natural peanut butter

Juice of 1/2 a lime

1 teaspoons fish sauce

500ml chicken stock

1 cup water

1 cup basmati rice

Olive oil

Salt and pepper, to taste


METHOD:

1. Bring chicken stock and water to the boil in a large saucepan. Add rice and allow it to cook.

2. In a medium saucepan on a medium heat, add coconut milk, red curry paste, peanut butter, fish sauce, and lime juice and mix to combine. Allow it to simmer for 15 minutes.

3. In a fry pan, add the olive oil and button mushrooms. Cook until tender and juices release. Season with salt and pepper.

4. Once mushrooms are cooked, add them into the saucepan with the satay sauce. Stir to combine and allow to simmer for a further 10 minutes on a low heat.

5. Remove rice from saucepan and drain in a sieve. Rinse over with water.

6. Add rice into serving bowls and top with Mushroom Satay. Serve.