Heat a large heavy pan over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the beef chuck pieces and sear for 4-5 minutes.

In the same pan, add more olive oil if needed, followed by the minced ginger, garlic, and sliced brown onion. Cook for 2-3 minutes until fragrant and onions are translucent.

Stir in the yellow curry paste and cook for 1-2 minutes. Pour in the canned coconut milk and mix well. Add brown sugar and fish sauce, returning the browned beef to the pan.

Bring to a gentle simmer, reduce the heat to low, cover tightly, and let simmer for about 2 hours stirring occasionally.

After the beef is fork-tender, increase heat to medium-high, uncover, and let simmer for an additional 15 minutes to thicken.

Remove from heat and stir in fresh lime juice. Adjust seasoning if necessary and serve over jasmine rice, garnished with lime wedges and optional toppings.