Vegetarian Thai Red Curry
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.
Servings
4 servings
Prep Time
30 minutes
Total Time
30 minutes
Ingredients
- 114-ounce can “lite” coconut milk, divided
- 2tablespoons vegetarian Thai red curry paste, or to taste
- 1pound sweet potatoes, peeled and cut into 1 1/2-inch cubes
- 2cups water
- 1bunch asparagus trimmed and cut into 2-inch lengths
- 2fresh cayenne chiles or bird chiles, cut into long strips (optional)
- 2whole lime leaves (fresh or frozen) or 2 teaspoons lime zest
- 2cups coarsely chopped dandelion greens or arugula
- 1/2cup fresh basil leaves, preferably Thai basil
- 1/4teaspoon salt
Instructions
- Heat a wide heavy pot over medium-high heat. 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. Add the remaining coconut milk, asparagus, chiles (if using) and lime leaves (or lime zest); cook for 1 minute. 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.
Tips
Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). The heat and salt level can vary widely depending on brand. Be sure to taste as you go.
Nutrition Facts
Per serving (recipe makes 4 servings)
| Calories | 175kcal |
|---|---|
| Carbohydrate Total | 25g |
| Total Sugars | 8g |
| Added Sugars | 0g |
| Fiber | 4g |
| Total Fat | 7g |
| Saturated Fat | 5g |
| Mono Saturated Fat | 0g |
| Cholesterol | 0mg |
| Sodium | 354mg |
| Protein | 5g |
| Potassium | 433mg |
| Calcium | 84mg |
| Folate | 99mcg |
| Vitamin E | 4mg |
| Zinc | 1mg |
| Vitamin B3 | 1mg |
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