Lightly spray a medium saucepan with oil, heat, add onion and capsicum; cook for 2 minutes adding the curry paste for the last minute stirring continually.
Stir in coconut milk, fish sauce, blended cornflour and reserved salmon liquid. Bring to the boil.
Add frozen Birds Eye Country Harvest Spring Greens Mix, cover and cook for 3 minutes.
Flake John West Red Salmon into chunky pieces, add to pan and gently heat through for 2 minutes. Stir in basil leaves and serve with hot steamed rice and lime wedges.