Heat vegetable oil in a large saucepan over medium heat.

Stir in the prepared curry paste.

Cook the curry paste, stirring constantly, until fragrant (about 2 minutes).

Stir in the thick coconut cream from the top of the can.

Simmer until the oil separates (about 2 minutes).

Add the boiled and cubed potatoes.

Cook, stirring often, until the potatoes begin to soften (about 8 minutes).

Add the cubed chicken breast.

Cook, stirring often, until the chicken turns opaque on the outside (2-4 minutes).

Add the raw peanuts, cubed tomatoes, and the remaining coconut milk.

Simmer for a few minutes to allow the flavors to meld.

Add the honey (or sugar) and fish sauce.

Simmer, stirring often, until the mixture darkens and the oil rises to the top (about 18 minutes).

If the sauce becomes too thick, add a little water to adjust consistency.

Let cool slightly before serving warm.