Cook rice according to package directions.
Melt coconut oil (or butter) in a large pot over medium high heat.
Add shrimp and cook until pink, about 3 minutes.
Remove the shrimp from pot and set aside.
Add garlic and onion to the pot. Cook about 4 minutes or until tender, stirring occasionally.
Stir in ginger and cook for an additional about 1 minute.
Stir in red curry paste until well combined.
Gradually stir in the coconut milk and vegetable stock.
Cook for about 2 minutes, stirring constantly.
Bring to a boil, then reduce heat and simmer about 8-10 minutes until slightly thickened.
Stir in shrimp, rice, lime juice and cilantro.