In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onions and red bell pepper. Sauté for a few minutes until they begin to soften
Stir in the minced garlic and grated ginger. Cook for another minute, until fragrant. Add the red curry paste and cook for about 1-2 minutes
Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer
Add the shrimp and pineapple chunks to the skillet. Cook for 5-7 minutes or until the shrimp turns pink and opaque. Once the shrimp is cooked, remove the skillet from the heat
Prepare the jasmine rice according to package directions
Serve the Shrimp Pineapple Curry over a bed of jasmine rice. Garnish with fresh cilantro and serve with lime wedges on the side
