Have 1/4 cup of cilantro leaves picked from the bunch and have both on cutting board.
In a medium saucepan, combine remaining cilantro leaves and stems, coconut milk, chicken stock, mirin, fish sauce, curry paste and sour shrimp paste. Bring to a simmer, cover and barely simmer for 30 minutes.
Heat a wok with 2 tablespoons of the peanut oil over high heat. When the oil is smoking, add the monkfish and sear briefly. Remove the tuna to a plate and set aside. Add remaining tablespoon of oil to the wok and add eggplant, cabbage, zucchini, bell pepper and carrots and stir fry for 4 minutes.
Strain the curry sauce through a fine mesh strainer. Add the curry sauce and the monkfish to the wok and simmers 1 to 2 minutes.
Place a large spoonful of rice into a large soup bowl.
Serve the curry over the rice and garnish with the reserved cilantro, basil and lime wedges.