Thai Green Curry with Seafood

2 Tbs unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white/pale green
3 Tbs minced fresh cilantro, divided
3 garlic cloves, minced
6 Tbs Thai Green Curry Paste
1/2 C water
1 13-14 oz can unsweetened coconut milk
1/4 red jalapeno or 1/2 thai chili
2 kaffir lime leaves or 2Tbs fresh lime juice and 1 Tsp grated lime peel
1 Tbs fish sauce
1 large carrot, thinly sliced (mandoline on bias)
2 Lb large shrimp
2 Tbs minced fresh basil
Steamed Rice (jasmine)

Heat oil in large saucepan over medium heat. Add white/pale green parts of green onions, 1 Tbs cilantro, and garlic. Saute until tender (about 2 minutes). Add curry paste, cook until fragrant (1 minute). Add 1/2 cup water, coconut milk, chiles, lime leaves (or equivalent) and fish sauce. Bring to simmer. Add carrots and simmer until tender (about 5 minutes). Add shrimp and cook until translucent. Add remaining herbs. Serve with rice.

Cold Asian Noodle Salad with Shrimp

1 6.75 oz package rice stick noodles (maifun)
4 1/2 Tbs fresh lime juie
3 Tbs fish sauce
4 Tbs chili-garlic sauce
2 Tsp sugar
1 Lb. medium shrimp, cooked and deveined
1 8-ounce package sugar snap peas cut into 1/2 in pieces
1 red bell pepp
1/2 C fresh mint leaves
1/2 C (loosely packed) fresh cilantro leaves
1 cup thinly slices cucumbers

Cook noodles in large saucepan of boiling salted water until tender, stirring occasionally (4-5 minutes). Drain. Shock with cold water rinse, drain well. Cut noodles in half with scissors.
Whisk lime juice, fish sauce, chili sauce, and sugar in small bowl. Add 2 Tsp of mixture to shrimp and toss.
Divide noodles among bowls, top with cucumber the rest of the ingredients. Spoon shrimp onto mixture, drizzle with dressing.

Green Goddess Dressing

1/2 ripe medium avocado
3 Tbs white wine vinegar
1 garlic clove, finely chopped
1 oil packed anchovie, very finely chopped
1 Tsp fresh lemon juice
1/2 Tsp fresh lime juice
1/4 Tsp sugar
3/4 C olive oil
1/4 heavy cream
3 Tbs chopped fresh italian parsley
2 Tbs chopped fresh tarragon
2 Tbs chopped fresh cilantro
1 Tbs chopped resh basil
1 small shallot, finely chopped (about 1 Tbs)

Blend first seven ingredients in prcoessor until coarse puree forms. With processor running, gradually add oil through funnel tube; blend well. Transfer mixture to bowl. Whisk in cream. Add remaining herbs and shallot. Whisk to combine. Chill at least three hours.