In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering. Add one large sliced onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.

Next, add 4 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot. Sauté the mixture for another 2 minutes.

Stir in 3 tablespoons of red curry paste, 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of ground cinnamon, and optionally, 1 teaspoon of chili flakes.

Increase the heat to medium-high and add 2 pounds of cubed beef chuck. Sear the meat for 5 to 7 minutes, turning occasionally until it's browned on all sides.

Pour in 1 can of full-fat coconut milk, 1 cup of beef broth, and 2 tablespoons of tomato paste. Also, add 1 tablespoon of brown sugar or honey for sweetness.

Lower the heat to a gentle simmer and cover the pot. Let your Coconut-Infused Beef Curry simmer for 2 to 3 hours, stirring occasionally.

After simmering, check the tenderness of the beef, and adjust seasoning if needed. Serve hot over fluffy jasmine rice or with warm naan.