Preheat the oven to 450 degrees.
In a large pot, combine the coconut milk, water, lemongrass, ginger pieces, fish sauce and lime. Bring to a simmer for approximately 20-30 minutes or once you can taste the flavor of lemongrass and ginger in the stock.
Meanwhile, cut all of the vegetables and toss in a large bowl with the curry paste, fish sauce and avocado oil. Spread on a baking sheet and set aside.
In the bowl you used for the vegetables, combine all ingredients for the shrimp: shrimp, curry paste, fish sauce, lime and avocado oil. Set aside.
Place the vegetables in the oven for 30 minutes, tossing halfway through.
In a large skillet, heat avocado oil over medium high heat and add the shallots. Saute until translucent and then add the rice. Toast the rice until translucent, but do not brown.
½ cup at a time, add the coconut broth into the rice and stir continuously until fully absorbed. Continue adding coconut broth and stirring until rice is fully cooked, about 30 minutes.
Once the vegetables are done, add the shrimp on top and broiled until fully cooked. Large shrimp will take about 4 minutes, so adjust timing depending on the size of your shrimp.
Serve shrimp and vegetables over risotto with a squeeze of lime over the top.