Gently squeeze 1¾ cups of pineapple chunks over a bowl; keep both fruit and juice.
Heat ½ cup of coconut milk in a pot. Stir in 4 tablespoons of Thai red curry paste. Cook over medium-low heat, stirring, until thick and fragrant.
Add 1 cup of coconut milk for the sauce, ½ cup of water, the pineapple and its juice, and 7 makrut lime leaves, torn. Simmer for 5 minutes.
Stir in 1 tablespoon of fish sauce, 2 teaspoons of chopped palm sugar, and 1 tablespoon of cooking tamarind paste. Taste and adjust the seasoning.
Add ½ red bell pepper, thinly sliced; cook for 1 minute. Add 350g of peeled, deveined shrimp and simmer until opaque and cooked through, about 1-3 minutes. Remove from the heat.
