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Prepare the rice according to the instructions on the package.
In a pan, brown the ground beef until it becomes crispy.
Add the chopped scallion whites, minced garlic, and grated ginger to the beef, stirring continuously to prevent burning.
Season the beef mixture with soy sauce and chili crisp, then remove it from the pan.
In the same pan, add the curry paste and let it bloom for about a minute.
Pour in the coconut milk, beef broth, soy sauce, fish sauce, and a splash of sesame oil; let it simmer for a short time.
Finish the broth by squeezing in some lime juice.
Blanch the bok choy in the broth or separately, then set it aside.
To serve, assemble the bowls by placing the fluffy rice at the bottom, topping it with the crispy beef and bok choy, and ladling the hot broth over everything.