Heat vegetable oil in an extra large skillet or Dutch oven over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes. This is strong, make sure your windows are open and a fan is blowing.
Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire. Bring to a boil.
Add onion and chicken. Reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add another can of coconut milk and bring back to a boil.
Add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes or until potatoes are no longer crunchy in the middle. Serve hot over Jasmine rice and garnish with extra cilantro and/or limes if desired.