Vegetarian Evil Jungle Prince with Vegetables

1/2 cup oyster mushrooms
1/2 cup baby corn
1/2 cup zucchini, large dice
1/2 red bell pepper, large dice
1/2 cup long beans, cut
1/2 cup water chestnuts, diced
1/2 cup fresh bamboo shoot, cut into small chunks
1/2 cup napa cabbage, large dice
1/2 cup bean sprouts

For curry paste:

10 red Thai chilis
1 stalk lemongrass, white part only
2 kaffir lime leaves, chiffonade
1 TB shallots, minced
1 garlic clove, crushed

2 TB oil, divided
1/2 cup coconut milk
2-3 TB mushroom-flavored soy sauce
20 basil leaves
1 cup shredded cabbage
Cilantro sprigs, for garnish

Pound curry paste ingredients in a mortar and pestle until smooth. Heat 1 TB oil in pan and fry curry paste until aromatic. Add coconut milk and soy sauce and stir to combine. Cook 2 minutes and remove from heat. Heat the remaining 1 TB oil in a wok on very high heat. Fry vegetables until browned and crisp-tender. Stir coconut-curry mixture into vegetables and heat through. Add basil leaves and cook 30 seconds more. Remove from heat and serve over a bed of shredded cabbage. Garnish with cilantro sprigs.