In a large skillet, heat oil over medium-high heat. Add beef and onion and cook until beef is browned and cooked through. Stir in garlic and cook another minute.
Stir in the coconut milk, curry paste, curry powder, ginger and brown sugar and simmer for about 5 minutes. Add the cream and bring to simmer. Season with salt and pepper, to taste.
Stir in the pineapple and peppers. Cook for 20-25 minutes, until peppers are just tender as sauce is thickened.
Just before serving, stir in the cilantro and green onions. Serve over hot cooked rice.
