Thai red pineapple curry with shrimp

Drain the canned pineapple chunks, reserving the can juice for another use.

Squeeze the pineapple pieces by hand until fibrous and flabby so they can absorb the curry; keep the squeezed-out juice for the curry.

Grind the dried shrimp in a coffee grinder until very fine.

Bring some of the coconut milk to a boil to reduce it.

Add the red curry paste while some liquid remains, break it up, and let it sizzle in the coconut oil that separates out.

Add the rest of the coconut milk and thin with water.

Add the ground dried shrimp, the torn kaffir lime leaves, and the pineapple with all its juice; simmer about five minutes.

Season with fish sauce, chopped palm sugar and tamarind; taste and adjust with more fish sauce and sugar for a slightly sweet and sour balance.

Add the bell pepper and cook about a minute to soften.

Add the shrimp, cook about a minute more, then turn off the heat and let residual heat finish them.