Heat oil in a wok over medium-low heat, cook Five Tastes Curry Paste for 1 minute or until fragrant.
Add chicken, increase heat to medium, stir well and cook for 2 minutes. Add coconut milk, fish sauce, sugar and kaffir lime, simmer covered for 5-10 minutes or until chicken is cooked.
Add cherry tomatoes and cook for 1-2 minutes or until skins begin to split. Remove from heat, stir in basil and serve with roti bread, if desired.