In a large pan, add oil and onions. Cook for 5 min.
Add ingredients up to (and including) thai red curry paste, stir cook another 3 min, stirring periodically.
Add broth, coconut milk, and potatoes. Stir thoroughly, cover and bring just to a boil.
Immediately add chickpeas and rice, stir and lower heat to a low simmer (cover again). Cook until liquid is absorbed and rice is fully cooked, do not stir.
Turn off heat and leave covered for another 10 min. Then gently stir in some fresh lime juice, and serve with green onion.