PREP: Mise the recipe ahead of time.

1. Make the green curry sauce:

• Open the can of coconut milk and spoon off the thick “cream” that has risen to the top.  Measure out ¼ c coconut cream per 2 recipe servings, and reserve the rest for another use.  Measure out 1 c of the liquid coconut milk per 2 recipe servings and reserve the rest for another use.
• Combine the coconut cream and the green curry paste in a nonstick sauté pan over low heat and stir until the coconut cream liquefies.  Turn up the heat to medium and continue stirring to break up the curry paste and mix it with the coconut milk.  Cook, stirring constantly, until the mixture sizzles, darkens slightly, and reduces once again to a paste-like consistency.  When this happens you'll likely see some coconut oil separating out from the edges of the paste.
• Stir in the shrimp stock or chicken broth, liquid coconut milk, step 1 palm sugar, lime leaves or julienne lime zest, and step 1 fish sauce. Bring to a simmer and cook, stirring occasionally, about 12 minutes until reduced to about ⅔ the original volume.
• If prepping ahead, cool to room temperature, place in a container, and refrigerate.

2. Mix the salad dressing:

• Mince the raw shallot and garlic, and then place them in a mortar (or small bowl). 
• Add the step 2 palm sugar and step 2 fish sauce, and then pound with the pestle (or crush with the back of a spoon) until the sugar breaks up and melts.
• Squeeze in the lime juice, then stir in the vinegar.  Use a fork to beat in the step 2 oil.
• Evaluate the seasoning and, if necessary, correct to balance sweet, salty, and acidic flavors.
• If prepping ahead, place in a container and refrigerate.

3. Prep the curry vegetables:

• Bring a saucepan of water to the boil and prepare a bowl of ice water for refreshing.
• Clean the bell peppers and cut into strips a little narrower than ¼-inch wide and about 1 ½ inches long.
• Cut the onion into slices a little narrower than ¼-inch wide and about 1 ½ inches long.
• Trim the ends from the zucchini and quarter it lengthwise.  Use a paring knife to cut a V-shape along the length of each quarter, removing the seeds.  Cut into batonnet (French-fry) shapes about ¼ x ¼ x 1 ½-inches in size.
• Trim the ends from the beans and cut in half on the diagonal, making them about 1 ½ inches long.
• Blanch the beans by dropping in the boiling water and cook less than a minute to an al dente texture.  Immediately refresh in the ice water and soak for 5 minutes.
• Drain the beans and blot dry with paper towels.
• If prepping ahead, place the beans in a plastic bag with a folded paper towel in the bottom.  Combine the remaining vegetables and separately bag them the same way.

4. Peel and devein the shrimp:

• Remove the peels, including the tail sections.
• Using a paring knife, cut a shallow slit down the back of each shrimp.  Remove and discard the black vein.
• If prepping ahead, place the shrimp in a plastic bag.

5. Coarse-chop the peanuts and place in a container.

6. Complete the remaining prep tasks.

HOLD: Store peanuts and noodles at room temperature; Refrigerate all other ingredients up to 3 days.

COOK! Finish and plate your dinner.

7. Fabricate and drain the cucumber:

• Trim the ends from the cucumber and peel it.  Quarter the cucumber lengthwise and remove the seeds as for the zucchini.  Cut each quarter crosswise into wedges a little thinner than ¼-inch wide.
• Lay out two sheets of paper towel, one on top of the other, and spread out the cucumbers on them.  Roll up the towels, encasing the cucumbers.  Squeeze gently on the towel roll to help extract excess moisture.

8. Cook the rice noodles:** (see recipe note)

• Bring about 3 qt water to the boil a saucepan.  Have ready a strainer set in the sink.
• Add the noodles to the pan and stir to prevent them from sticking together.
• Recover a gentle simmer and cook for about 7 minutes, or until they soften to an al dente texture.
• Immediately pour the noodles and water into the strainer, then rinse the noodles with cold water until cold.
• Shake the strainer to remove as much water as possible, then place the noodles in a microwave-proof container with a lid.

9. Mix the cucumber salad:

• Slice the scallion on a sharp diagonal.
• Chop the cilantro leaves.
• Place the cucumbers in a bowl along with the scallion, cilantro, peanuts, and the optional fried shallots. Toss to combine, and then toss in the dressing. 

10. Finish the curry:

• Have ready a bowl set near the stove burner. 
• Make a slurry: Place the cornstarch in a small container, and stir in the water.
• Place a nonstick sauté pan over high heat and add half of the step 10 oil.  Wait for the oil to get very hot, then add the zucchini, peppers, onion, and a pinch of salt.  Stir-fry, flipping and stirring, about 45 seconds until the edges of the vegetables brown slightly.  Add the beans and stir-fry a few seconds longer.  Transfer to the bowl.
• Add the remaining oil, and then add the shrimp and a pinch of salt.  Stir-fry as above for about 30 seconds until the shrimp turn pink and are just beginning to curl.
• Return the vegetables to the pan and then add the sauce and ½ c water.  Bring to a brisk simmer.  (Remove the lime leaves or plan to warn your guests not to eat them.)
• Push the solids to one side of the pan and wait for the sauce to bubble.  Stir in just enough of the cornstarch slurry to lightly thicken the sauce.  Stir to mix the sauce with the solids.
• Evaluate the flavor and squeeze in a little lime juice if needed.

11. Plate:

• Microwave the rice noodles for a few seconds only, just to fully reheat them. 
• Place the cucumber salad in small bowls.
• Mound the noodles in warmed entrée bowls or plates and make wells in the centers.
• Spoon the curry into the noodle wells, dividing the shrimp evenly.  Spoon any remaining sauce overtop.