Classic Thai red curry is flavored with lime leaves and Thai basil.
Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it.
Cook, stirring, until aromatic, 30 seconds to 1 minute.
Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes.
Stir to coat the pieces and cook, stirring frequently, for 3 minutes more.
Add water and bring to a boil.
Cook until the sweet potatoes are almost cooked through, about 5 minutes.
Stir in dandelion greens (or arugula), basil and salt until well combined.
Continue cooking until the asparagus is just tender, 1 to 2 minutes more.
Remove lime leaves, if necessary, before serving.
Look for it in jars or cans in the Asian section of the supermarket or specialty stores.
The heat and salt level can vary widely depending on brand.
Be sure to taste as you go.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
