Peel and boil potatoes until nearly tender but still firm. Drain, cut into bite-sized pieces, and set aside.

Separate the thick coconut cream from the watery milk. Add the watery portion to a small saucepan with the chicken pieces and simmer until fully cooked, about 10 to 15 minutes.

In a large skillet, combine the thick coconut cream with red curry paste and whisk until smooth. Heat over medium until boiling, then reduce to a low simmer.

Pour in the cooked chicken and its coconut liquid. Add bay leaves, cinnamon, Worcestershire sauce, both sugars, lime juice, and garlic powder. Simmer for about 10 minutes, adjusting seasoning to taste.

Add potatoes and peanuts, simmer for 5 additional minutes until heated through. Serve over jasmine rice.