Thai Red Curry with Vegetables

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

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

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

1 pound sweet potatoes, peeled and cut into 1½-inch cubes

2 cups water

subheading: Arrowhead Mountain Spring Water $0.99:

subheading: Thru 02/22:

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

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

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

2 cups coarsely chopped dandelion greens or arugula

½ cup fresh basil leaves, preferably Thai basil

1 tablespoon fish sauce (see Tips)

Directions at eatingwell.com

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