Toast thread coconut, put aside.
Wrap star anise, ginger piece and cloves in muslin cloth or hessian and tie up with string.
Set aside.
Par boil your potatoes.
Heat curry paste over a low-medium heat in a fry pan for a few minutes until fragrant.
Add diced chicken to curry paste and cook a further a few minutes.
Add the soy sauce, water, cinnamon sticks, lemongrass, curry leaves and the spices you've wrapped in the cloth.
Bring the curry to a boil, then drop to a simmer
Simmer until chicken is almost cooked through, add potato, cook a further few minutes.
Add palm sugar and coconut cream.
Season and balance with salt, more palm sugar and lime juice.
To serve sprinkle with toasted coconut threads and chopped salted peanuts and any fresh herbs as desired.