Heat a large skillet over medium heat. Add olive oil to pan; swirl to coat. Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly. Increase heat to medium and add stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the coconut milk and curry paste. Stir well and add tomatoes, green beans, asparagus, spinach, and basil. Gently stir, season with salt (if desired) and remove from heat. Cover to allow veggies to seam as you grill the shrimp.