Heat 2 tablespoons of coconut oil in a large heavy-bottomed pot over medium heat. Sauté one large sliced onion until translucent, about 5-7 minutes. Add 4 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for 2 minutes until fragrant.

Stir in 2 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and 1 teaspoon of ground cinnamon to the pot. Mix thoroughly for 1 minute, allowing spices to release their aromas.

Add 1.5 pounds of beef chuck or stew meat, and brown the beef on all sides for 5-7 minutes.

Pour in one can of full-fat coconut milk, 1 cup of beef broth, 2 tablespoons of tomato paste, 1 tablespoon of brown sugar or honey, and 1 tablespoon of fish sauce or soy sauce. Stir until well combined.

Reduce the heat to low, cover, and let the curry simmer for 2-3 hours, stirring occasionally.

Once the beef is tender, remove from heat and serve over jasmine rice or with naan.