Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add 1 finely chopped shallot, 2 minced garlic cloves, and 1 tablespoon of minced fresh ginger. Stir frequently for 2-3 minutes until softened and fragrant.

Stir in 2-3 tablespoons of green curry paste and cook for an additional minute until the paste becomes aromatic.

Add 1 cup of Arborio rice, stirring to coat each grain with the aromatic mixture. Allow the rice to toast for about 1-2 minutes.

Pour in ½ cup of dry white wine and stir continuously until the liquid is absorbed, about 1-2 minutes.

Begin adding 3-4 cups of warm low-sodium chicken broth, one ladle at a time, stirring frequently until fully absorbed.

In the last 5 minutes of cooking, stir in 1 cup of full-fat coconut milk, 1 tablespoon of fish sauce, 1 tablespoon of palm sugar, and 2 torn kaffir lime leaves.

Heat a separate pan over medium-high heat with a splash of olive oil. Sauté 1 pound of jumbo shrimp for 2-3 minutes on each side.

Remove kaffir lime leaves, serve risotto in bowls topped with sautéed shrimp, garnished with fresh cilantro and lime wedges.