Dry-fry cardamom, cumin, and cloves in a hot pan for 1-2 minutes until fragrant.
Grind the toasted spices into a fine powder.
Blend ground spices with all remaining paste ingredients in a food processor until smooth.
Fry onions in oil in a lidded casserole until softened and golden.
Seal chicken strips in the pan for 2-3 minutes over higher heat.
Add half of the prepared paste and fry for 1-2 minutes until fragrant.
Stir in potatoes, chillies, stock, coconut milk, tomatoes, lime leaves, fish sauce, sugar, and soy sauce.
Simmer covered for 12-15 minutes until chicken is cooked through and adjust seasoning.
Stir in basil leaves and half of the roasted peanuts before serving.
Garnish with extra basil, sliced chilli, and remaining peanuts and serve with rice.