#1 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 #2 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 #3 Pour in the coconut milk, soy sauce, and brown sugar. Stir to combine and bring the mixture to a simmer #4 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 #5 Prepare the jasmine rice according to package directions #6 Serve the Shrimp Pineapple Curry over a bed of jasmine rice. Garnish with fresh cilantro and serve with lime wedges on the side.