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://shine.yahoo.com/shine-food/very-easy-vegetarian-thai-curry-180600327.html" target="_blank">shine.yahoo.com.</a>

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

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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

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

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

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2 cups coarsely chopped dandelion greens or arugula

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1/2 cup fresh basil leaves, preferably Thai basil

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1/4 teaspoon salt

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