Gather all ingredients. Heat up half of the coconut oil in a pan over medium-high heat.

Slice the onions and mince the garlic while you wait. Once the oil is hot, add the onions to the pan and let sizzle. Allow them to cook for 3–4 minutes until caramelized and semi-translucent. Next, add the garlic and let it brown slightly (about 30 seconds).

Turn the heat down to medium-low and add the broccoli florets. Stir everything together well for 1–2 minutes, letting the broccoli take on the flavors of the onion and garlic.

Move everything in the pan to the side and add the red curry paste. You want it to hit the bottom of the pan, so that the spices can release all their flavors.

Once the red curry paste begins to smell pungent, mix everything again and add the spinach.

Once beginning to wilt, add the coconut cream and mix together.

Stir everything together and then add the remaining coconut oil, fish sauce, soy sauce, and ginger. Let simmer for 5–10 minutes, depending on how thick you want the sauce to be.

Dish out and serve! Optional: Garnish with a few slices of red cabbage and black sesame seeds for color.