For the curry: Drain the chillies from their soaking water and combine with the shallots, garlic, ginger, spices, and stevia in a food processor. Blend on high until you have a smooth paste.
Melt the coconut oil in a large sauté dish set over a moderate heat until hot. Stir in the paste and fry for 3-4 minutes, stirring frequently, until it darkens.
Stir in the coconut milk and bring to a rapid simmer. Reduce the heat slightly and simmer for 5 minutes.
Position the salmon fillets in the sauce, cover with a lid, and cook over a low heat for 8-10 minutes until cooked through; turn halfway through cooking.
Stir in the sliced red pepper. Adjust the seasoning to taste with coconut aminos, lime juice, and freshly ground black pepper.
To serve: Lift the fish into a serving platter, pouring over the sauce. Scatter with the sliced basil and garnish with a tomato rose and decorative courgette spears if using.