Preheat the oven to 180C/350F/Gas 4.
Heat the oil in a frying pan and fry the curry paste for 2-3 minutes, or until fragrant. Pour in the coconut milk and cook for a further 2-3 minutes.
Meanwhile, cut each steak in half lengthways and flatten each piece out using a rolling pin. Season each steak, to taste, with salt and freshly ground black pepper.
Mix the carrots, leek, red pepper and onion together in a bowl. Place some of the vegetables at the end of a piece of flattened steak, roll up into a cylinder and secure with cocktail sticks if necessary. Repeat with the remaining vegetables and flattened steaks until you have four beef rolls.
Place the beef rolls into a greased baking tray and pour over the curry sauce. Transfer to the oven to bake for 10-12 minutes (for medium), or until the beef is cooked to your liking.
To serve, divide the beef rolls between 2 serving plates and sprinkle over the dessicated coconut and coriander. Garnish with the lime wedges.
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