Arrange all ingredients for use.
Toast the coriander and mustard in a pan until aromatic.
Tip the spices into a mortar and crush. Peel and chop the ginger and garlic, and mix with the remaining spices and the palm sugar in the mortar to form a paste.
Cut the meat into 3cm cubes. Peel and finely chop the shallots.
Heat the oil in a pan and tip in the spice paste and shallots.
Fry, stirring, until aromatic.
Add the meat and fry for 10 minutes, stirring occasionally.
Wash the lemongrass, cut into finger-size pieces and crush with a knife.
Pour the stock into the pan and mix. Add the coconut milk.
Mix well and add the lime leaves and lemongrass.
Simmer the curry for 15 minutes, stirring occasionally.
Cook until the meat is soft and the sauce is creamy, adding extra stock if needed. Season with salt and lemon juice. Serve in small bowls and garnish with coriander. Serve with rice.