Peel and boil the potatoes until nearly tender. Cut into bite-sized pieces and set aside.

Separate the coconut milk into watery and creamy portions (about 1 cup watery, 2 cups cream). Pour the watery milk into a saucepan with the chicken and simmer for 10-15 minutes until fully cooked.

In a large skillet, combine the remaining coconut cream with the red curry paste. Whisk until blended and bring to a boil, then reduce to a simmer. Add the cooked chicken mixture.

Add the bay leaves, cinnamon, Worcestershire sauce, both sugars, lime juice, and garlic powder. Simmer for about 10 minutes, adjusting spice and sweetness to taste.

Add the potatoes and peanuts, then simmer for 5 more minutes. Serve over jasmine rice.