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.