Coconut Braised Bok Choi

If you love coconut, you'll love this

I’m using a lot of coconut lately. I’m not sure why, it’s a craving. Truth be told I love a great Thai curry, like the potato dish I put out a few weeks ago, but the funk of fish sauce and power of curry paste isn’t loved by all. I understand that. So what if I took the delicious silky fattiness of coconut milk and simply eventuated it into a clean, flavorful broth that tastes like no other? That’s not a rhetorical questions, that’s exactly what I did. I could see this working with rice noodles, tofu, chicken breast and more. The broth itself should be salty, fatty and spicy.

This soup, braise, whatever you want to call it, is made with winter in mind. However, I’m currently in Honolulu shooting Worth the Hype season 2 and consuming coconut dishes both hot and cold, in 80º weather. My point is, coconut is great in all climates, any time of year and I love it so so much.