Thai Vegetable Curry

Name: Thai Vegetable Curry
Ingredients: 2 shallots, roughly chopped; 2 garlic cloves, finely chopped; 1 Tablespoon freshly grated ginger; 1 stick lemongrass, finely chopped; 2 green chiles, seeded and chopped; zest of 1 lime; small bunch fresh cilantro; 1 Tablespoon sunflower oil; 1 small eggplant, cut into chunks; 1 red pepper, seeded and diced; 8 baby bella mushrooms, halved (or quartered if large); 14 Ounces (1 can) coconut milk; 6 okra, cut on the diagonal into 3 pieces; 8 baby corn, cut on the diagonal into 3 pieces; 5-6 Ounces can bamboo shoots, drained; handful of sugar snap peas, cut in half on the diagonal; 2 handfuls of bean sprouts; soy sauce; soft light brown sugar to taste; fresh cilantro leaves; jasmine rice; lime wedges