For the sauce:
1 tin coconut milk
4 kaffir lime leaves
1 tablespoon Thai green curry paste
1 tablespoon palm sugar
2 tablespoons Thai fish sauce

Method:
First make the sauce by removing the thick coconut cream at the top of the tin and fry this in a saucepan, stirring constantly until it smells fragrant and "cooked" and the oil begins to separate.

Add the curry paste and continue cooking, stirring constantly until this also gets that fragrant cooked aroma and once again the oil begins to separate. Add the rest of the sauce ingredients (and the rest of the coconut milk) and simmer gently, stirring occasionally whilst preparing the stir fry. NB: Never place a lid on a dish containing coconut milk.

Next stir-fry the capsicum, snow peas, spring onions and bok choy until soft. Remove from wok and keep warm. Stir-fry chicken in batches. Return vegetables to wok with the chicken and add the sauce, remove lime leaves. Add chopped fresh coriander and basil and toss to combine.

Serve with jasmine rice.

Method:
Remove the top, thick portion of coconut milk and stirfry in a flameproof casserole until the oil separates. Add the curry paste and continue to cook, stirring continuously, until the oil separates and it smells "cooked" and fragrant.

Add the beef, in batches if necessary, and brown. Add the remaining ingredients, including the rest of the coconut milk. Place uncovered in a slow oven (160° C) for 1 hour and 45 minutes or until beef is tender.

Garnish with chopped fresh coriander and serve with jasmine rice.

Method:
Heat wok and add oil and garlic, snow peas, capsicum and spring onions. Stir-fry until cooked as desired, add baby corn and mushrooms and stir-fry until heated through. Add remaining ingredients and toss to combine. Serve as an accompanying dish to the above curries.

Method:
Peel cucumber and cut into shreds the size of matchsticks. Add tomatoes. Mix together remaining ingredients and pour over salad. Toss to combine. Serve as a side dish to any of the above dishes.