Heat oil in a large pan over medium-high heat. Add onions and saute for 2-3 minutes until transluscent.
Add ground beef. Break up the meat and incorporate it with the onions. Continue cooking 2-4 minutes. Beef will be starting to brown but still pretty pink. Push the beef to one side of the pan to make room for the vegetables.
Add all the vegetables to the pan. Continue turning the beef over and stirring. Start to mix the beef and vegetables toegether.
Add all the spices and mix them in with the meat and veggies.
Continue cooking until the beef is browned and vegetables are tender (about 15 minutes). Adjust the heat down to medium if things are cooking too quickly or looking like they're starting to burn.
While the mixture is cooking, make the sauce. Put it in the fridge until ready to use.
Once everthing is cooked, remove from heat. Cool slightly and serve. Garnish with the sauce drizzled over it and green onions and/or basil to garnish.
Notes
Chill coconut cream for at least an hour or chill the sauce for at least an hour before serving to keep it from getting thin. To save time, you can prep all the veggies a day or two in advance and store them in a zip lock bag or air tight container until you're ready to cook. Store this meal in the fridge for up to 4 days in an airtight container