Heat a large skillet over medium high heat.
Add 1T oil and 1T butter followed by the diced onion. Season with a little salt and pepper and sauté 2-3 minutes.
Add mushrooms and stir to coat, sauté 2-3 more minutes until mushrooms begin to brown.
Add garlic and sauté 1-2 minutes, making sure not to burn the garlic.
Remove the mushrooms and onion mix and set aside on a plate.
Add remaining oil and butter to the pan followed by the carrots, jalapeños and broccoli. Stir and season with salt and pepper.
Pour 1/3 cup of the chicken stock in the pan and allow to simmer 2-3 min while liquid reduces and veggies steam in the stock.
Remove the carrot and broccoli mix with a slotted spoon, leaving the liquid in the bottom of the pan and set carrots and broccoli aside with the mushrooms and onions.
Add curry paste, tomato paste and sriracha to pan then whisk in chicken stock a little at a time until combined. Pour coconut milk into the curry and stock mixture and whisk until blended. Season to taste with salt and pepper.
Simmer 4-5 minutes to reduce a bit.
Add all sautéed veggies and shredded cabbage to the skillet of sauce and combine. Simmer 3-4 minutes to let all flavors combine.
Serve over your choice of rice.