Peel and finely chop garlic and shallots. Slice galangal thinly.
In a saucepan, heat a small amount of oil and sauté garlic, shallots, galangal, and red curry paste until fragrant.
Add coconut milk, fish sauce, lime leaves, kaffir lime leaves, sugar, and bird’s eye chili. Stir and bring to a gentle simmer.
Add salmon fillets to the curry sauce. Simmer gently for 10-12 minutes until salmon is cooked through and tender.
Remove lime leaves and kaffir lime leaves from the sauce.
Stir in fresh lime juice to taste.
Serve salmon fillets centrally in shallow bowls, pour curry sauce around them.
Garnish with fresh Thai basil leaves and sliced red chili on top.