Prep all the ingredients and have them ready to go.
Cook the rice in 1 cup of water seasoned with a pinch of salt in a pot or rice cooker the water is absorbed and the rice is nice and fluffy.
Heat a large fry pan over medium-high heat until hot. When the pan is hot, add the olive oil.
When the oil is hot, add the curry paste and the white bottoms of the scallions. Cook until fragrant about 2 minutes.
Add the coconut milk, lemongrass, sweet potato and ½ cup of water.
Season with salt and pepper and cook for 15 minutes until the liquids reduce slightly and the sweet potatoes are tender when poked with a fork.
Dry the shrimp with a paper towel, season with salt and pepper and add them to the pan.
Add the bok choy to the pan, cover loosely with aluminum foil and cook for 4 minutes until the shrimp are cooked through.
Remove the pan from the heat and "carfully" remove the lemongrass pieces with tongs.
To serve, add some rice to a bowl, top with the shrimp curry and finish with the sliced green tops of the scallions. Serve with the lime halfs.