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Preheat the oven to 220C/200C Fan/Gas 7.
Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl, seasoning with salt and pepper.
Scatter the cauliflower, peppers and shallots into a large roasting tin, add one tablespoon of the oil and stir.
Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey before roasting for 12 to 15 minutes, or until the vegetables are starting to brown.
Mix the courgettes with the remaining oil, add the courgettes and salmon to the tin and spoon over the remaining coconut mixture.
Roast it all together in the tray for a further 10 minutes, or until the fish is just cooked.
Cook the salmon until it just starts to flake when gently pricked with a fork.
Sprinkle over the Thai basil and serve immediately.