Heat 1 Tbsp oil in a large skillet at medium heat. Add the curry paste, stirring for about 1 minute, or until fragrant.

Lower heat to medium-low. Add coconut milk, lemon grass, kale, ginger, and garlic. Stir until evenly distributed. Let simmer.

Heat a large saucepan over medium-high heat, add the remaining 1 Tbsp olive oil to coat the base.

Season the salmon with salt and pepper. Add the salmon to the pan, skin-side down, and cook for 5 minutes. Flip and cook for another 5 minutes. (For well-done salmon, cover the pan and continue cooking for 2 minutes.)

Warm rice according to package.

Serve the dish in a bowl- with the rice on the bottom, the salmon nestled on top, and the curry ladled over. Garnish with a squeeze of lime, cilantro, and sliced red peppers.