• 1 bunch fresh coriander
• 1 garlic clove, roughly chopped
• 1 teaspoon salt
• 2/3 cup blanched almonds
• juice of 1 lemon
• 2 small red chillies, deseeded, roughly chopped (see note)
• 1/3 cup olive oil
• 6 chicken breasts, on the bone, skin intact

• 1 tbs vegetable oil
• 1 tbs green curry paste
• 1 onion, sliced
• 700g chicken thigh fillets, cut into bite-sized pieces
• 400ml can coconut milk
• 1/3 cup of chicken stock
• 2 kaffir lime leaves, finely shredded
• 1 tbs shaved palm sugar
• 2 tbs chopped coriander leaves
• 1-2 tsp fish sauce
• 4 sheets filo pastry
• Canola oil spray

• 8 chicken thigh fillets, trimmed
• 1 tablespoon olive oil
• 1 bunch baby bok choy, leaves and stems shredded
• 3 cups steamed jasmine rice
• lime wedges, to serve

Coriander chilli marinade

• 1/2 bunch coriander, washed, dried (see note)
• 1 lime, rind finely grated, juiced
• 2 long red chillies, finely chopped
• 1/4 teaspoon hot paprika
• 1 cup Greek-style yoghurt

• olive oil cooking spray
• 500g chicken breast fillets, cut into 2cm pieces
• 1 large brown onion, finely chopped
• 1 tablespoon Thai red curry paste
• 400g can chopped tomatoes
• 200g green beans, trimmed, chopped
• 1 large zucchini, halved, thinly sliced
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 1/3 cup chopped fresh coriander
• coriander sprigs and steamed jasmine rice, to serve