Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add 1 finely sliced onion and cook until translucent, about 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for an additional 1-2 minutes until fragrant.

Add 2 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, and ½ teaspoon of ground cinnamon. Stir for about 1 minute to combine.

Increase heat to medium-high and add 1.5 pounds of beef chuck or stew meat. Cook for 5-7 minutes until well-browned.

Pour in 1 can of full-fat coconut milk and 2 cups of beef broth. Add 2 tablespoons of tomato paste, 1 tablespoon of brown sugar or honey, and 1 tablespoon of fish sauce or soy sauce. Stir thoroughly, cover, and reduce heat to low to simmer for at least 2-3 hours.

Stir occasionally while simmering until the beef is fork-tender and the sauce is rich and thick, ideally around 2 hours.

Check for seasoning before serving. Serve hot over jasmine rice or with naan bread.