Pan fry the salmon fillets, in a cast iron pan with just a drizzle of EVOO. Leave them covered while you make the rest of the recipe.
Place onion, garlic, chilli and EVOO into Thermomix bowl and chop 3 sec/speed 5. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.
Add curry paste, coconut milk, water, chicken stock powder, fish sauce, coconut palm sugar, lime leaves, lemongrass and tomatoes and cook 10 min/100℃/Reverse/speed 2.
Allow to infuse for around 5 minutes in the Thermomix bowl before removing the lime leaves and lemongrass stalks. Taste and season if needed with salt and white pepper.
Arrange the salmon fillets in a heatproof serving dish and pour the hot curry sauce over. Cover until ready to serve. Garnish before serving with lime wedges, sliced chillies, and coriander leaves.
Serve with steamed rice.