In a wok or big saucepan, add enough oil to reach halfway up the sides. Heat the oil on medium-high to 350°F. (Pour a grain of uncooked rice into the oil; if it immediately jumps up and begins to sizzle, the oil is ready. Or use a thermometer). Add all of the peanuts, and cook for 45 to 1 minute, or until they are fragrant and golden brown. In order to keep the nuts crunchy, drain on paper towels while separating them. While the nuts are still warm, season them with about a teaspoon of salt

Continue the frying procedure with the lime leaves, lemongrass, and chilies in the same oil. Fry each ingredient separately until aromatic and golden brown (normally less than a minute), then drain on paper towels. Place the peanuts in an airtight container, cover with the crushed fried aromatics, and stir to combine. For up to one month, keep in a sealed container in a cold, dry location