4 cloves garlic, smashed
2 green onions, chopped
2 shallots, minced
One 1-inch piece fresh ginger, minced or grated
1 stalk lemongrass, smashed and chopped
2 tablespoons peanut oil
1 Thai chile chopped
1 tablespoon red Thai curry paste
2 sprigs fresh thyme
1 teaspoon whole coriander seeds
6 tablespoons brown sugar
1 cup vermouth
2 cups chicken stock
Two 14-ounce cans coconut milk
1/2 cup cilantro leaves, chopped
1 lemon, juiced
1 1/2 cups guava paste
1/4 cup soy sauce
1 tablespoon chopped fresh ginger
1 small jalapeno, seeds removed then chopped
2 cups bamboo rice
1 cup coconut milk
1 quart plus 1 tablespoons vegetable oil
Four 7-ounce pieces fresh mahi-mahi
4 pieces baby bok choy
2 cups tempura batter mix, homemade or store-bought
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