Lemongrass Chicken with Black Rice and Garlicky Bok Choy | Audrey and Jon

Ingredients

• 1/4 cup finely chopped lemongrass (approximately 1 stalk, outer leaves and root end removed, pale-green parts only)
• 1 tbsp finely chopped peeled ginger
• 1 shallot, finely chopped
• 1 teaspoon kosher salt
• 1/2 tsp ground turmeric
• 1/2 cup canned unsweetened coconut milk
• 4 skinless, boneless chicken thighs (can substitute breasts for all or part)
• 1/4 cup unsweetened flaked organic coconut
• 1 cup black rice (such as Lotus Foods Forbidden Rice)
• 1/2 cup coconut milk
• 1 3" lemongrass tip (optional)
• 1 2" piece peeled ginger, sliced into 4 coins
• 1/2 tsp kosher salt, plus more to taste
• 1 tablespoon vegetable oil
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 2 baby-bok choy
• 1 tablespoon reduced-sodium soy sauce