Place duck breast, skin side down in a wok and cook for 4 minutes on each side. Remove duck from wok and drain off excess fat.
Reduce heat, add Five Tastes Curry Paste cook for 1 minute until fragrant. Add coconut milk, chicken stock and bring to the boil. Return whole duck fillets, cover and simmer for 5 minutes.
Add bamboo shoots, pineapple and chilli, cover and cook for a further 5 minutes.
Add tomatoes, fish sauce and cook for 2 minutes.
Remove duck and slice. Stir basil into sauce and serve immediately topped with sliced duck.