Depending on the working speed, you should bring the water to a boil at the same time. As soon as it boils, reduce the flame, add rice and a teaspoon of salt, stir briefly and let it swell over a very low heat without stirring any further. The rice is ready after 10-15 minutes.
Strain, wash and drain the bean sprouts.
Wash the meat, pat dry and cut into bite-sized strips. Clean and wash the spring onions and cut into pieces approx. 1 cm wide. Core the pepper and cut into small cubes, diamonds or strips. Chop the garlic, sprinkle with salt and mash a little with a spoon.
Now heat some oil in a hot wok and fry the meat. Shortly afterwards add the garlic-salt mixture and a teaspoon of red curry paste and fry everything a little longer. Now add the peppers and spring onions to the wok and fry them too. Don`t forget the bean sprouts and add them too. Meanwhile, the meat should be pushed to the edge.
Now deglaze with about 1 tablespoon soy sauce and coconut milk. As soon as the coconut milk is hot, you can start to taste.
For this I recommend some coriander, ginger and chilli (dry form) and if more pep is required, add more of the hot curry paste. Re-salt with soy sauce rather than salt. If you have fresh basil, add the leaves after cooking. If you only have unaromatic, dry basil in stock, you can add it now.
Let everything boil again briefly, arrange and eat.
Usually such quick wok dishes are simply eaten in a bowl of rice, which is particularly useful because the rice is enclosed in the delicious sauce. If you want something for the eye, you can of course also arrange skilful mountains of rice on plates.
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