Pineapple Shrimp Curry

Looks like I have a sambal/curry + prawns/shrimps trend going on here. The spiciness makes food much more appetizing, I think. And I just can't get enough! Adding pineapple simply adds a hint of succulent and sweetness to this dish. Ahhhh.....

Pineapple Shrimp Curry
1 1/2 lbs of large shrimp/prawn, shelled or deshelled
2 cups of fresh pineapples, cut into bite sizes
2 - 3 tbsp of Malaysian fish curry powder
1 - 2 tbsp of Malaysian chili powder
2 tbsp of oil
1/4 tsp of tumeric powder
2 cups of coconut milk
2 tsp of sugar
salt

Paste:
1 stalk of lemongrass
1 inch of galangal
2 cloves of garlic
4 shallots
1 tsp of belacan

Grind the lemongrass, galangal, garlic, shallots, and belacan into a paste using a food processor.
In a small bowl, combine curry powder and chili powder, add a few tbsp of water and mix into a thick paste.
In a wok, heat oil on med-high. Add grinded paste and stir fry for 5 - 8 minutes. Add curry paste and reduce heat to low. Stir fry until quite toasted and oil starts to ooze from paste (do not burn!)
Add coconut milk, pineapple, sugar (or some of the sweet pineapple juice if using canned) and season with salt. Bring to boil, then immediately lower heat to med-low and simmer for 15 minutes.
Add shrimp and simmer until shrimp turn just opaque, about 2 - 3 minutes.
Remove promptly from heat and let stand for 15 minutes (for flavors to meld).
Serve with steamed rice or roti (bread).