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Heat 1 tablespoon coconut oil until melted and shimmering in a large Dutch oven over medium-high heat. Add the minced garlic and cook for about one minute, stirring, until golden brown and aromatic. Then add the onions with a small pinch of salt. Cook for 5 minutes, until translucent, and add a little more coconut oil and the yellow curry paste. Stir, breaking up the paste, and incorporate the paste into the onions evenly. Cook, stirring, for about 1 minute.
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Add the curry powder and the mushrooms with a pinch of salt. Stir, cooking, for about 5 minutes, until the mushrooms start to release their water.
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Add the ground beef with a small pinch of salt, and break it up and stir it into the dish to brown it and coat it with curry paste and coconut oil. When it has browned, add the zucchini, bell peppers, beef stock, coconut milk, 3 tablespoons fish sauce and the brown sugar. Bring to a boil, and then reduce heat to simmer for 10 minutes to blend flavors.
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Taste for more fish sauce. Add the basil leaves, reserving a few for garnish if serving to guests or photographing. Drizzle with Kecap Manis, whisked coconut cream, and Sriracha (the last 2 are optional--but do not skip the Kecap Manis!).