Start by cutting the salmon into large fillets, about 1-inch thick, and chop kale into bite-sized pieces.

Heat a large skillet over medium-high heat and add oil. Sear the salmon fillets skin-side down for 3-4 minutes, then flip and cook for another 3-4 minutes.

In the same skillet, add minced garlic and Thai red curry paste, stirring continuously for about 1 minute until fragrant.

Pour in coconut milk and lime juice, stirring to combine and simmering for 2-3 minutes.

Gently add the cooked salmon and chopped kale to the skillet, cooking for an additional 5 minutes until kale wilts.

Plate the curry and garnish with Thai basil or cilantro before serving.