​​The Global Diner: Curry (Coconut Rabbit Short Rib Penang) - Orange Coast Magazine

​​​​​​Best Thai Restaurant Orange County 2014 - Coconut Rabbit - OC Weekly Best of Award

Best Thai Restaurant Orange County 2014 - Coconut Rabbit - 

​​“Coconut Rabbit” is a family owned Thai restaurant started by Chef Nok who lived and traveled throughout Southeast Asia. With training in French cooking and a pharmacy degree to boot, Chef Nok combines her knowledge of cooking techniques, nutrition, and experiences to create delightful dishes using the best of fresh and local ingredients. 


The “Short Rib Penang Curry” was one of Chef Nok’s creations using French techniques for cooking the meat and traditional methods for the curry. You will find the menu changing seasonally and the dishes unique from other establishments. Hopefully you will taste something excitingly new each time you dine at “Coconut Rabbit”.


Why are we called “Coconut Rabbit”? Coconut is often a key ingredient in Southeast Asian cuisines and used extensively in our curries and desserts. To extract the coconut meat from the shell, a wooden block with a metal scrapper embedded on one end would be used.  After cracking open a coconut, a person would sit on this block and rake the inside of the coconut shell over the metal scrapper to scrape the meat out. 


Very ornate blocks would be made into the shapes of animals and very often in the form of rabbits, hence the device was often called “Coconut Rabbit”, a name the owner found affectionately fitting to be used for this restaurant.


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