Heat up a wok with 4 tablespoons of extra virgin olive oil on medium heat. Add the green curry paste and tomato and stir-fry for 3 minutes or until aromatic.
Add the chicken and stir-fry for 5 minutes. Then add the coconut milk and bring to a boil, then turn the heat to low and simmer lightly for 15 minutes.
Add the fish sauce, soy sauce and stevia to the curry and stir well.
Add the baby peas and baby beans to the curry and bring to a boil and turn off the heat once the curry is boiling so that the vegetables will not overcook.