1Heat coconut oil in a large skillet or wok over medium heat. Add red onion and sauté for 3-4 minutes until softened.

2Stir in minced garlic, grated ginger, and chopped lemongrass. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

3Add the thinly sliced red bell pepper and red curry paste. Sauté for 2 minutes, stirring constantly, to bloom the curry paste.

4Pour in the coconut milk and vegetable broth. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer, stirring well to combine.

5Add the pineapple chunks and continue to simmer for 5 minutes, allowing the flavors to meld.

6Gently add the raw prawns to the simmering curry. Cook for 3-5 minutes, or until the prawns turn opaque and pink, ensuring they are not overcooked.

7Remove from heat, stir in the fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt if needed.

8Serve immediately over freshly cooked jasmine rice, garnished with extra cilantro.