In small saucepan over medium heat, combine coconut milk, curry paste and 1 tablespoon vegetable oil. Bring to a boil, stirring occasionally; boil 1 minute. Set aside.
Meanwhile, heat wok or large skillet over high heat. When hot, add remaining oil. Add chicken and stir-fry until cooked through and no longer pink in center; remove from wok.
Add vegetables and tomatoes to wok; stir-fry until tender. Drain vegetables and return to wok. Add chicken and curry sauce to wok; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat; stir in cooked rice.