Vegetarian Thai Red Curry

Name: Vegetarian Thai Red Curry
Ingredients: 1 14-ounce can “lite” coconut milk, divided; 2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste; 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes; 2 cups water; 1 bunch asparagus, trimmed and cut into 2-inch lengths; 2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional); 2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest; 2 cups coarsely chopped dandelion greens or arugula; 1/2 cup fresh basil leaves, preferably Thai basil; 1/4 teaspoon salt

Vegetarian Thai Red Curry was pinched from <a href="http://www.eatingwell.com/recipes/vegetarian_thai_red_curry.html" target="_blank">www.eatingwell.com.</a>

"This flavorful vegetarian Thai red curry recipe matches sweet potatoes with fresh dandelion greens and asparagus, though you can substitute cauliflower florets, cubed Asian eggplant, squash or carrots. If you’re using cauliflower or eggplant, add them earlier, when the potato is only partially cooked, as they will take longer to cook than asparagus. Classic Thai red curry is flavored with lime leaves and Thai basil. If you find them, use them, but even without them the vegetable curry will still be a knockout...."

INGREDIENTS

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1 14-ounce can “lite” coconut milk, divided

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2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste

•

1 pound sweet potatoes, peeled and cut into 11/2-inch cubes

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2 cups water

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1 bunch asparagus, trimmed and cut into 2-inch lengths

•

2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional)

•

2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest

•

2 cups coarsely chopped dandelion greens or arugula

•

1/2 cup fresh basil leaves, preferably Thai basil

•

1/4 teaspoon salt

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