Easy to make and prep ahead.
What you will need
1/2 lb Shrimp
1/2 cup Coconut Cream
1/2 bunch Curly Kale
1 oz Cilantro, optional
2 tsp Red Curry Paste
1 Yukon Gold Potato(Nutritional facts 237 calories, 8.03 g fat, 39.23 g carbohydrates, 3.36 g protein, 0 mg cholesterol, 449 mg sodium)
How to cook
Preheat oven to 400°F
Peel carrots, then slice thinly on a slight bias.
Pour the coconut cream into a mixing bowl.
Add the red curry paste and mix well.
Add the shrimp and toss to coat in curry.
Lay out a square of parchment with the shiny side facing up.
Put the chopped kale in the center of the parchment.
Arrange the potato slices over the kale.
Add the carrots on top.
Pour the shrimp over the top along with any excess marinade.
Fold one of the opposite corners in towards the contents of the wrap, then continue along the open side of the parchment, folding/rolling the edge in towards the contents until you get to the opposite corner. Tuck the opposite corner under the roll.
Place in an oven-safe dish and bake for about 20 minutes.
Season as needed with salt and pepper and serve.