Steak and Roasted Carrots with Red Curry Butter

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1 1/2 pounds carrots, halved lengthwise, then crosswise

3 large shallots, peeled, halved and cut into 1/2-inch-thick wedges

3 tablespoons vegetable oil

1 teaspoon crushed coriander seeds (use the side of a chef’s knife or the bottom of a small skillet)

1/4 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 tablespoon plus 1/2 teaspoon honey

1 1/2 pounds Denver steaks

4 teaspoons red curry paste (preferably Maesri brand)

4 tablespoons unsalted butter, softened

1/2 teaspoon grated lime zest

1 tablespoon chopped fresh parsley