Heat a drizzle of neutral oil in a large skillet over medium-high heat. Add the ground beef and break it into small crumbles. Cook for 4 to 5 minutes, until browned and cooked through.

Reduce the heat to medium. Add the diced onion to the same pan and cook for 2 to 3 minutes, until softened. Stir in the diced garlic and cook for another 30 seconds, until fragrant.

Season with garlic powder, paprika, cumin, salt, and black pepper. Add the soy sauce and water, stirring to coat the beef. Cook for another minute, then transfer the beef to a bowl and set aside. Leave the drippings in the pan for extra flavor.

Add the Thai red curry paste and stir constantly for about 1 minute, until fragrant and slightly darkened. Don't rush this step! Cooking the paste in the oil helps bring out its aroma and builds a deeper, richer flavor in the broth.

Pour in the beef broth and coconut milk, stirring well to dissolve the curry paste and scrape up any flavorful bits from the bottom of the pan. Add the fish sauce and sugar, then bring everything to a gentle simmer.

Let the broth simmer for 5 minutes to allow the flavors to develop.

Return the cooked ground beef to the pan and stir to combine. Simmer for another 3 to 4 minutes, allowing the beef to soak up the fragrant coconut curry broth.

Taste and adjust the seasoning as needed. Add more fish sauce for saltiness, a little more sugar to balance the heat, or extra red curry paste for a spicier broth.

Divide the cooked rice between serving bowls, then spoon the ground beef and plenty of coconut curry broth over the top. Finish with fresh cucumber slices and cilantro for a refreshing contrast to the rich, spicy broth.

Serve immediately while everything is hot.