In a large pot over medium heat, add the oil. Cook and stir the ginger, curry paste, red bell peppers and pineapple. Saute for 1- 2 minutes. Add Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce stir well to incorporate.
Slowly add the coconut milk over the mixture and stir occasionally. Let it simmer for 10-12 minutes. Add salt to taste.
Add in the shrimp and wait about 2 minutes before seasoning the soup with lime and fish sauce. Take off heat and garnish with chopped cilantro.