Peel, wash and slice the carrots. Wash lemon grass, cut in half crosswise and cut each piece lengthwise. Peel ginger and garlic. Chop ginger roughly.
Clean the chilli pepper and cut lengthwise. Remove seeds with a knife. Wash and finely chop the chilli pepper. Wash the meat, dab dry and cut into large cubes.
Heat the oil in a large pan with a lid. Fry the meat for about 5 minutes, turning it over. Season with salt and pepper. Add carrots and fry briefly.
Press the ginger and garlic directly into the pan using a garlic press. Add the chilli and fry everything for 1-2 minutes, turning. Sprinkle with curry and sauté briefly while stirring until it begins to smell.
Coconut milk, approx. 3⁄8 l Stir in water and stock. Wash lime leaves, dab dry. Alternatively, wash lime and cut into slices. Add leaves or slices and lemongrass to the curry.
Cover the curry and simmer at low to medium heat for 15-20 minutes. Season to taste with salt and curry. Garnish with coriander. Basmati rice tastes good with it.