In a food processor add most of ¼ cup toasted peanuts (reserve around 1 tablespoon for garnish), along with the toasted and ground spice mix of 1 teaspoon coriander seeds, 1 teaspoon cumin seeds and 1 teaspoon black pepper. Grind together to make a paste.
In a pot or a pan on medium heat, add 2 tablespoons coconut oil (or any vegetable oil) and 1 tablespoon Thai red curry paste, and fry for 2 minutes.
Add in the peanut paste and cook for another 2 minutes.
Add ¾ cup coconut milk and mix through until it starts releasing its oils (approximately another couple of minutes). Add 500 grams chicken thigh (boneless) pieces. Cook while stirring for 2 additional minutes. Add 2 tablespoon palm sugar or brown sugar and ¼ cup kaffir lime leaves. Continue to saute for a few minutes until the chicken has darkened.
Add the remaining ¾ cup coconut milk, turn the heat to low, cover with a lid and cook for a further 5 minutes.
After 5 minutes add 3 tablespoons fish sauce and cook with the lid off for a further 2 minutes.
To serve, top with 1 tablespoon toasted peanuts and shredded kaffir lime leaves.
