Add the coconut milk, chopped cilantro, fish sauce, Worchester sauce, and lime juice. Bring to a simmer on medium heat. Turn the heat down and simmer.
Saute the onions and red peppers on medium heat in 1 tbsp of oil. until translucent about 2-3 minutes. Add to the curry sauce.
Add the potatoes and carrots and simmer until the potatoes are soft.
While the curry is simmering, sprinkle the chicken breast chunks with the curry powder. Then sear in 2 or 3 small batches. Set aside.
When the potatoes are soft, add the seared chicken and julienne red pepper strips to the curry and cook until the chicken is cooked through and the red pepper strips are cooked but still a little firm.
Serve over cooked Jasmin rice with some cilantro as garnish and a wedge of lime.
Make the curry ahead and let it sit overnight in the fridge. Reheat the before serving. The curry is almost better the next day.