In order to have the pineapple take up the curry sauce, gently squeeze out a good portion of the juice, but be careful to not completely crush the chunks. Reserve the pineapple juice.

In a Dutch oven, bring 1/2 cup coconut milk to a boil over medium heat. Reduce heat to medium low and add the red curry paste. Stir to combine and then continue to stir frequently until the mixture forms a thick paste. Cook until the coconut oil just starts to separate. If the paste starts sticking too much to the bottom of the pot, deglaze with a bit more coconut milk.

Add the rest of the coconut milk, pineapple, pineapple juice, chicken stock, shrimp paste and lime leaves. Add sliced carrots. Bring to a simmer for at least 5 minutes to allow the flavors to blend.

Add fish sauce, palm sugar and tamarind paste. Start with the lesser amount and then taste. You want the curry sauce to have just a little bit of sweetness and tartness to match the pineapple. Add more fish sauce, palm sugar or tamarind as needed to achieve your preferred balance.

Add red bell pepper and baby corn and simmer for 1 minute. Add shrimp and simmer until shrimp is just cook through, about 1 to 2 more minutes depending on the size of the shrimp. Do not over cook!

Remove from heat, taste and adjust any seasonings as needed. Remove lime leaves and add Thai basil leaves. Serve immediately with jasmine rice.