Toast the spices until fragrant, then set aside.

Heat a pan over low heat. Add the curry paste and coconut cream, and sauté until the oil separates. Add the toasted spices and stir until aromatic.

Add the chicken and stir with the curry paste until the outside is just cooked.

Pour in the coconut milk and increase the heat until it boils. Add the roasted peanuts, potatoes (soaked in limewater for one hour and rinsed), and onions. Simmer for 15 minutes over low heat, stirring every 5 minutes. If it gets too thick, add water to prevent it from becoming too oily.

Add all the seasonings and stir to combine. Taste and adjust for sweetness, saltiness, and sourness as desired. Add the yellow chilies and simmer for another 10 minutes, until the chicken and potatoes are tender. Turn off the heat, cover, and let it rest for 10 minutes.

Serve in a bowl, topped with fried Thai bird’s eye chilies.