Add the oil and onions to a dutch oven and cook for 10 minutes, or until the onions begin to turn golden.
Add the curry paste, ginger, garlic, and chili pepper and stir for a minute.
Next, add the ground meat, soy sauce/aminos, fish sauce, salt, pepper, and turmeric and cook until the meat is nearly brown.
Add the broth (use more broth if you prefer a soupier dish), reduce the heat to low-medium and cover the pot with a lid, and let it simmer for 5 minutes.
Add the broccoli florets and coconut milk to the pot, cover, and cook for another 5 minutes, or until the broccoli is tender.
Remove the lid, increase heat to high and simmer for 2-3 minutes.
Garnish with Thai basil or cilantro.