Heat the coconut oil in a wok.
Once hot, add the red curry paste, sautéeing for a few minutes until fragrant.
Next, add in the veggies and stir constantly for 3 -5 minutes so that all the veggies are evenly coated with the paste.
Reduce the heat to low and pour in the coconut milk. Let the curry simmer on the stove for 15-20 minutes or so, until the veggies are almost cooked through and the coconut milk has absorbed the rich flavours of the paste and vegetables.
Add 150-200 ml of water (adjust depending on desired consistency, e.g. adding more to thin down the curry).
In a separate pan, heat a tbsp of sesame oil and cook the mushrooms until just browned and fragrant. Remove and set aside.
Taste the curry and season with vegan fysh sauce/ light soy sauce and adjust sweetness by adding jaggery as per preference.
Take the curry off the stove. Add in the cooked mushrooms and garnish with birds eye chillis, basil and/ or kaffir lime leaves. Serve hot, preferably with jasmine sticky rice!