Wash the duck breasts, pat dry and slice.
Wash and dry the cocktail tomatoes and lime leaves.
Quarter the lime leaves and halve the tomatoes.
Wash the basil and shake dry.
Heat the oil in a wok, add the curry paste and stir in the coconut milk.
Simmer for about 5 minutes until reduced slightly.
Then turn up the heat, add the duck, pineapple, 2 tbsp fish sauce, lime leaves and sugar and cook for about 2 minutes.
Finally stir in the cocktail tomatoes and basil and season to taste with fish sauce.