In dutch oven or pot heat olive oil over medium heat and add onion, garlic, and ginger. Saute until onions start to soften.
Add curry paste into onion mixture, add shrimp, stir to combine.
Add coconut milk and broth, stir until fully incorporated.
Reduce heat to medium low, add lemongrass and all of the vegetables except zucchini. Cover and simmer for 15 minutes until vegetables are tender. Remove lemongrass.
Add zucchini when ready to serve to avoid over cooked zucchini.
Serve with cilantro, lime juice, and your favorite hot sauce.