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In a deep sauté pan, cook the beef until browned (not overcooked). Will a slotted spoon, remove from the pot and set aside. Drain excess fat and grease.
Add 2 tbsp oil to the pan, then 3 tablespoons green curry paste (start with 3 tbsp, add more if you prefer more spice) 1 tsp minced garlic, and ginger. Let it cook on medium heat for 1-3 minutes to bloom the flavors.
Add the beef back to the pan, mixing well. Cook on medium-high for 2-3 minutes.
Stir in lime juice, 2 tbsp sweet Thai chili sauce, and coconut milk.
Slice 1 lemongrass stalk down the middle, then smash it with the back of a knife to release the aroma. Add it to the pot along with the fish sauce. Simmer for 5 to 10 minutes to develop the broth.
Add 3-4 baby bok choy (sliced in half) on top of the meat mixture. Then, add 1 shaved or julienne-sliced large carrot.
Pour ⅓ to ½ cup vegetable broth over the top. Cover and simmer on medium-low for another 4-5 minutes until the veggies are steamed.
Remove lemongrass and any other aromatics before serving.
Portion into bowls or top over rice, spooning extra broth on top. Garnish with sliced Thai red pepper, chopped green onions, chopped coriander, and torn Thai basil (tearing it slightly helps release its aroma).