Food Processor Instructions: Slice off the very outside skin on both the turmeric and ginger and chop into a few pieces and place them in the food processor. Sprinkle in a small shake of turmeric powder for added color.
Add in the peeled shallot, garlic cloves, chopped lemongrass, ground coriander, cinnamon, cumin, chili pepper flakes, squeeze of 1 whole lime, and 2 TBSP water.
Pulse everything a few times in the food processor, blend a bit, and then open up the lid to scrape down the sides. Repeat these steps until everything is fairly well mixed. It will be a thick mixture.
Easier NUTRIBULLET instructions - Add the chopped ginger and turmeric along with the dash of turmeric powder, shallot, garlic, lemongrass, coriander, cinnamon, cumin, chili flakes, lime, and water all at one to the nutribullet. Scrape down the sides mid-blending. Add 1-2 TBSP more of water need be. It should be a thicker mixture, but it will look less chunky than what the food processor gets it. Both work.
Heat up 1 TBSP coconut oil water in a large sauce pan over medium heat.
Add in the thick curry paste mixture and kind of flatten it down. Heat it up and toast the mixture slightly for 5 minutes while stirring.
Add in the chopped yellow onion and shredded carrots. Mix it all well.
Stir in the can of coconut milk (liquid and all), 1 tsp salt, and 2 cups of water.
Add in the chopped pineapple.
Bring it all to a low boil and then lower the heat, COVER and simmer over medium for 1 hour. Stir occasionally. Lower your heat a little if your cooktop runs hot. The longer it simmers, the better.
Cook your rice prior to serving.
Before serving squeeze and stir in 1 more lime and 1 tsp more of salt, or to taste.
Serve over rice. ENJOY!