Heat a pan to a medium heat, add the paste, oil and mushrooms and stir for a minute.
Add the chicken and stir well until browned.
Once browned pour over the coconut milk, throw in the baby corn and sugar snaps and cook for 10 minutes.
Once the curry is cooking, cook the rice as per pack instructions.
After the curry has been cooking for 10 minutes, take it off the heat and stir through the tamari and fish sauce.
Serve with the rice and a squeeze of lime.