Heat a wok or large skillet over high heat. Add 2 tablespoons of the oil and heat for 30 seconds. Add the chicken and stir-fry until cooked through, 3 to 4 minutes. Transfer to a plate. Wipe out the pan. Reduce heat to medium-high, add the remaining oil, and heat for 30 seconds. Add the tomatoes and cook, stirring constantly, for 30 seconds. Add the green beans and water. Cover partially and cook for 1 minute. Add the cauliflower, cover partially, and cook, stirring occasionally, for 8 minutes. Add the scallions and Curry-Coconut Sauce. When it starts to bubble, add the chicken and basil. Stir-fry until warmed through, about 1 minute. Serve immediately over the rice.
Tip: Try using tofu in place of the chicken. And sugar snaps and sweet potatoes make great substitutions for the cauliflower and green beans.
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