20-minute Chicken Curry with Low GI Rice

• 1 tbsp extra virgin olive oil
• 2 tbsp green curry paste
• 400 g chicken strips
• 250 g mushrooms, sliced
• 300 g snow peas
• 400 g crushed tomatoes
• 0.5 cup salt reduced vegetable stock
• 0.5 cup water
• 1.5 cup SunRice low GI rice (cooked)