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For the coconut rice (optional): Cook it as you would normal jasmine rice, in the rice cooker or stovetop.
Combine curry powder, white pepper, sugar and salt and stir to break up the curry powder.
Combine the soy sauce, fish sauce and shrimp paste in oil (if using) in a small bowl.
In a wok or a large frying pan, heat 2 tablespoon of neutral oil until hot over high heat. Sear the shrimp without stirring until they're at least halfway done; flip and cook the other side just until done. Remove the shrimp from the pan.
Add more oil to the wok if needed, then add the eggs and scramble slightly. When the egg is half way cooked, add the rice and onions and toss to mix.
Add the dry seasoning and the fish sauce + soy sauce and toss until the rice grains are evenly coated.
Toss in the pineapple and raisins (if using) and add the shrimp back in. Allow the rice to sit undisturbed for 10-15 seconds to allow the rice to toast and brown slightly.
Turn off the heat and stir in the cashews, tomatoes and green onions. Serve on a plate or in a pineapple bowl.