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Heat 1 teaspoon oil in a medium saucepan over medium heat. Add 1½ teaspoons curry paste; cook, stirring constantly, until fragrant, about 1 minute. Stir in 2½ cups water and the rinsed quinoa. Bring to a boil over medium-high heat; reduce heat to medium-low, cover and simmer until the quinoa is tender and most of the liquid has been absorbed, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, heat the remaining 2 tablespoons oil in a large Dutch oven over medium heat. Add 1 (8-ounce) package mushrooms; cook, stirring occasionally, until golden-brown, about 5 minutes. Add 6 cups cabbage and 1 tablespoon garlic; cover and cook, stirring occasionally, until the cabbage is tender, about 5 minutes. Whisk in well-stirred coconut milk, 1 tablespoon cornstarch and the remaining 1½ teaspoons curry paste. Bring to a simmer over medium heat. Simmer, undisturbed, until thickened, about 5 minutes.
Remove from heat and stir in 4 cups chicken, the cooked quinoa, ¼ cup each basil and cilantro, 2 tablespoons lime juice and ½ teaspoon each salt and pepper. Garnish with additional basil and cilantro, if desired.