sunflower and groundnut have high smokepoints.. aparently heating oil to smokepoint changes the structure and can make it less healthy. I always used veg oil but will probably be changing when I run out.

As for Coconut oil.. your joking right? There was a program a few years ago about the Philippines (I think it was there) very popular national dish which was called 'lamb flaps'. This consisted of a really fatty piece of Lamb cooked in coconut and spices. The program/magazine article focused on the then female politician who was trying to change the nation's eating habit as the country was suffering from a coronary crisis.  She was advocating banning this cheap cut of meat and educating the public about excess of coconut.

And since Coconut oil is pretty tastless, why bother?

So, I recon, Olive (low smoke point), Sunflower (which has a high enough smokepoint for curry but maybe not chinese cooking), grounut (good all round) and maybe a tad of mustard oil for flavour if you can find the edible stuff.