Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry paste in a large bowl and toss well to coat. Refrigerate for at least 3 hours, or overnight if possible.
Heat oil in a large pan and add chicken and capsicum and all of the marinade to sauté the chicken until nearly cooked (around 10 minutes).
Add tomatoes and cook for a further 5-10 minutes, or until the chicken is cooked through and the tomatoes are hot. Serve on a bed of rice.
