Prep, cut and measure ingredients before you start cooking to ease the process. Organization is key and lists are your friends.
Put a dish towel or a damp paper towel under your cutting board to keep it from slipping and moving around.
Grate garlic and ginger with a microplane instead of mincing them with a knife.
"Clean as you go" so you are not overwhelmed when you are done. Find those down moments to wash utensils, pots & pans, and wipe counters, so you can enjoy your food and not have to clean all at the end.
Use fresh herbs at the end of the cooking process to add freshness and flavour to the dish, but add dry herbs at the beginning to extract the most flavour possible.
Season in layers... this means to add a little salt and pepper every time you add a new ingredient to the pot/pan. This will ensure all your ingredients are well seasoned and you will just have to adjust seasoning at the end.
Recipes are just guidelines. Feel free replacing ingredients with similar ones you like. And remember, time and temperatures may vary according to sizes of the food and your appliances.