Cook the rice in a good 300 ml of boiling salted water according to the package instructions. Dab meat dry and cut into thin strips. Clean and wash spring onions and cut them into pieces. Clean the chilli pepper, cut lengthwise, remove seeds, wash and finely chop.
Wash the coriander, shake dry and chop roughly.
Heat oil in a wok or frying pan. Fry the meat strips in it for about 3 minutes. Season with salt and pepper. Take out.
Sauté spring onions in hot frying fat for about 1 minute. Fry the chilli and curry paste briefly until it smells good. Add coconut milk and 1⁄4 l water. Simmer at medium heat for about 5 minutes. Season sauce with salt and lime juice.
Add meat and coriander to the hot coconut-curry sauce, but do not bring to the boil again. Season to taste. Serve with rice.