Melt the coconut oil in a large sauté pan or pot over medium high heat. Once warm, add the red curry paste and ginger and fry for 60 to 90 seconds. Then, add in the fresh pineapple and sauté for an additional 3 to 5 minutes, stirring only occasionally to help caramelize it.

Pour in the coconut milk, water, sugar, and salt. Use a spoon to mix well, until the curry paste has completely dissolved. Then, add in the bell pepper, carrots, bamboo shoots, and tofu.

Cover the pan, raise the heat to high, and bring the mixture to a simmer. Once bubbling, uncover the pan and reduce the heat to medium; simmer for 15 minutes, or until the carrots are tender, stirring occasionally.

Optional): If you would like a thicker curry, dissolve the arrowroot powder in 1 tablespoon of water, then add to the curry and stir well; this will help to create a thicker sauce.

Remove the curry from the heat and add in the lime juice; serve warm over rice and top with cilantro. Leftovers will keep in the refrigerator for up to 5 days.