Boil 2 cups water with 1/2 tsp salt, add cup of rice, return to boil, cover and turn off. Let sit an hour.

Make panang curry paste: make paste in food processor of Tsp shrimp paste, 5 large dry thai peppers, 3 small dry red peppers, 4 makrut lime leaves, 3 Tbs peanut oil, 3 Tbs water, Tsp roasted peanut, 2 Tbs shallot, 2 Tbs garlic, tsp coriander seeds, 2 tsp coriander root, 2 tsp galangal, 2 tsp lemongrass. Roast in wok. Keep in jar.
Stir fry 1 Tbs panang curry paste in tablespoon of peanut oil. When fragrant, add cup of coconut cream, bring to boil.

Add slivered meat, bring back to boil. Add crushed Makrut leaves. Add tablespoon palm sugar. Add remainder of coconut cream, slivered carrots, green pepper, can of water, simmer half an hour till thick. Serve over rice. Enjoy!