Heat up the coconut milk, red curry paste, 1 tsp garlic, and ginger in a medium soup pan. Stir until all the clumps are gone, and and let it simmer for about 10-15 minutes.
Meanwhile, in a medium-sized skillet, prepare your protein and veggies: heat 1 Tbsp coconut oil. Once hot, add the remaining garlic and ground beef, season with a pinch of salt and pepper, and break it up with a wooden spoon.
When it’s almost cooked through (about 5 minutes), add the chopped kale, coconut aminos and fish sauce and pop a top on so it slightly wilts (about 2-3 minutes).
Pour the curry sauce over the top and serve!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/easiest-paleo-thai-red-curry-whole30/