In a wok or large skillet, add coconut milk, chicken broth, Thai curry paste and heat to a boil. Add chicken and potatoes, stir and bring to a boil again.
Reduce heat and cook, uncovered, for about 15 minutes, until chicken and potatoes are tender.
Stir in green onions, lime juice, peas, tomatoes and cook for 3-4 more minutes. Add coriander, season with salt and pepper to taste, stir.