Sauté the aromatics: Heat a large skillet over medium heat and add the avocado oil. Once hot, add the garlic, onion, and ginger. Cook for 5 to 7 minutes, stirring occasionally, until the onion is slightly translucent and everything smells fragrant.

Add the coconut milk: Pour in the coconut milk and add 1 tablespoon fish sauce and ¼ teaspoon black pepper. Stir to combine and bring to a gentle simmer over medium low heat. You want a simmer, not a boil.

Cook the vegetables and shrimp: Add the kabocha squash to the simmering coconut milk and cook for 7 minutes, until it's just starting to turn tender. Then add the green beans and okra and cook for 3 minutes. Then add the Chinese eggplant and cook for another 10 minutes. Add the shrimp and cook for 3 to 4 minutes, until the shrimps turn pink and are cooked through.

Taste and serve: Taste the sauce and adjust with more fish sauce, salt, or pepper as needed. Serve right away over steamed white rice.