- 1 large bunch (about 8 cups) kale, washed and chopped
- 2 cloves garlic, minced
- 1 sweet bell pepper—orange, red or yellow—cut into 1” pieces
- 3 Tbsp canola or avocado oil
- Salt and pepper to taste
- 10 oz peeled and deveined raw shrimp
- 1–2 Tbsp red curry sauce*
- 1 lime
- ½ cup chopped assorted fresh herbs such as cilantro, basil and parsley
- ¼ cup chopped, roasted cashews
- Preheat oven to 350º. Place chopped kale, peppers and minced garlic on a sheet pan. Drizzle with 2½ Tbsp oil and toss well to coat. Season with salt and pepper. Loosely cover with a sheet of parchment paper. Roast for about 20 minutes.
- While vegetables are roasting, toss shrimp with red curry paste, remaining ½ Tbsp oil, and the juice of one lime.
- After the vegetables have roasted for 20 minutes, remove from the oven and remove parchment paper. Arrange shrimp and any juices on top of the vegetables. Roast uncovered for an additional 8-12 minutes, or until shrimp is pink, firm and cooked through. Cooking time will depend on the size of shrimp used.
- Top shrimp and vegetables with chopped herbs and cashews. Serve immediately over cooked brown rice or quinoa. Leftovers are delicious and may be kept refrigerated for up to 5 days.
*Prepared red curry sauce is an inexpensive condiment that can be found in the Asian section of most grocery stores. It is an essential component of this dish giving it a slightly sweet and spicy kick with Thai flavors like coconut, garlic and lemongrass.
Amount per serving
Serving size is ¼ recipe
Total Fat 16.9 g
Saturated Fat 3.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 9.7 g
Cholesterol 107.7 mg
Sodium 423.1 mg
Potassium 891.5 mg
Total Carbohydrate 23.0 g
Dietary Fiber 6.7 g
Sugars 4.5 g
Protein 21.7 g
Vitamin A 713.2%
Vitamin B-12 13.7%
Vitamin B-6 27.8 %
Vitamin C 329.2%
Vitamin D 26.9%
Vitamin E 14.1%
Live It is a cooking demonstration presented by the Nutrition Food Service and Wellness Departments at Parkview Health. Each episode is hosted by dietitian Andrea Miller, with a goal of showcasing nutrient-dense foods and teaching viewers doable ways to use them in order to promote wellness in our community.
For more recipes and to watch past episodes of Live It, visit www.www.chwchospital.org/live-it.