To make the green curry sauce, heat oil in a saucepan over a medium heat. Add curry paste, lemongrass paste and ginger. Cook, stirring, for 1 minute or until fragrant. Add coconut cream and simmer gently for 5 minutes. Add tomatoes and cook, for a further 5 minutes, or until tomatoes just begin to collapse. Remove from the heat. Stir in 1 tablespoon of lime juice and basil. Keep warm.
Meanwhile, heat a non-stick frying pan over medium heat. Rub the salmon with oil. Add to the pan and cook for 4-5 minutes on each side or until cooked to your liking.
Combine coriander, chilli and fried shallots.
Spoon the sauce into shallow bowls and top with salmon and coriander mixture. Serve with rice and lime.