Preheat a large saucepan and add 1 tbsp of coconut oil over low-medium heat. Add onions, curry powder, turmeric mushroom blend, lemongrass stalks, and a pinch of salt. Cook for about 5 minutes.
Add the sliced red pepper, pineapple, zucchini, and cook for a few more minutes.
Add coconut milk, honey and tomato paste. Mix in well and bring to a boil. Add prawns and adjust seasoning if needed. Lower heat to a simmer. Cook for 1 minute or until prawns is slightly opaque. Remove from heat.
Garnish with fresh cilantro and serve with a side of rice or quinoa if desired. Enjoy your delicious Thai prawn pineapple curry with turmeric mushroom blend!