2 bunches kale, stemmed and leaves torn into rough-size pieces (about 10 packed cups)
2 cloves garlic, thinly sliced
1 orange bell pepper, cut into 1-inch chunks
4 tablespoons grapeseed oil
Kosher salt and freshly ground black pepper
1 1/4 pounds peeled and deveined medium shrimp, tails removed
2 teaspoons red curry paste
1 lime, cut in half, plus lime wedges, for serving
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, chopped
2 tablespoons unsalted roasted cashews, chopped
Cooked basmati or brown rice, for serving
Set the oven to 350 degrees Fahrenheit. Shake out part of the water after rinsing the kale. In a sizable bowl, combine the kale, garlic, peppers, 3 tablespoons of oil, a generous pinch of salt, and a few grinds of pepper. Place a baking sheet with a rim over the mixture. For about 35 minutes, roast, covered with a parchment paper sheet, until the peppers are cooked and the kale is wilted.
In the meantime, combine the remaining 1 tablespoon of oil, 12 lime's juice, and the curry paste to coat the shrimp.
Remove the parchment off the top of the prepared kale mixture and stir it with a spatula. Add an even layer of shrimp on top, and roast for 10 to 12 minutes, or until the shrimp are firm and cooked through.
Place the remaining lime half over top and sprinkle with the basil, cilantro, mint, and cashews. Add salt and pepper to taste. Serve with lime wedges and rice.