A quick and tasty vegetarian curry that's both sweet and savoury. Enjoy with sticky rice!
Heat oil in a large frying pan on medium-high heat. Add mushrooms to pan and fry, stirring frequently for 3 minutes, or until beginning to brown. Add the garlic and curry paste to the pan and fry one minute.
Add the coconut milk and banana to the pan and simmer for 3 minutes. Add the snap peas, bell pepper and chickpeas to the pan and cook for 2 more minutes. Remove from heat and stir in the basil. Serve with sticky rice and lime wedges to serves.