Prawn basil curry: 
3 T sesame oil
4 garlic cloves, very finely chopped
2 T fresh ginger, grated
3 T Thai yellow curry paste
1 yellow bell pepper, julienned 
2 spring onions, chopped 
4 carrots, peeled into ribbons
12 bok choi stems with leaves 
500 ml fish stock 
400 g (1 can) coconut cream
1 T fish sauce
1 tsp soy sauce
Juice of ½ lime 
Add: 
1 kg large prawns, deveined and shelled
30 g basil leaves, chopped  
20 g coriander leaves, chopped 
juice of 1 lime

Serve with: 
300 g rice noodles, cooked according to package instructions

Garnish with: 
A few leaves coriander 

Cucumber and celery salad:
10 mini cucumbers, cut into quarters  
4 stalks celery sticks, sliced diagonal and leaves chopped
4 spring onions, chopped including the green part (or 2 big ones, white and green parts)
2 T mint leaves, chopped roughly
400g edamame beans (with shells on), steamed and podded

Dressing: 
3 T soy sauce 
4 tsp mirin
3 T lime juice 
Juice of 1 naartjie juice or mandarin
2 tsp brown sugar
Zest of 1 lime
pinch red chili, chopped finely