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Assemble the ingredients near the stove since you’ll be working quickly.
Heat a large cast-iron pan or wok over medium-high heat until hot. Turn on the overhead vent if you have one.
Add the ground beef, a generous pinch of salt, and a few grinds of pepper and cook, breaking the meat up with a spatula until the meat is about half cooked, 2 to 3 minutes.
Add the shallots and curry paste and continue to cook, stirring constantly, until the beef is cooked through and the curry paste is fragrant, about 3 minutes.
Add 2 tablespoons of water and continue to cook until the meat has absorbed the water, about 2 minutes.
Remove the pan from the heat and stir in the herbs, then squeeze the lime over the top.
Serve immediately with rice, noodles, or in lettuce boats.