Thai Red Curry with Vegetables

Posted by on July 14, 2013 in Recipes | Comments Off on Thai Red Curry with Vegetables

Thai Red Curry with Vegetables

 

 

 

 

 

 

 

Ingredients:

  • 14 oz can of “lite” coconut milk, divided
  • 2 T Thai red curry paste
  • 1 lb sweet potatoes, peeled and cut into 1 1/2 inch cubes
  • 2 cups of water
  • 1 bunch of asparagus, trimmed and cut into 2-inch lengths
  • 2 fresh cayenne chiles
  • 2 t lime zest
  • 2 cups coarsely chopped dandelion greens or arugula
  • 1/2 cup fresh basil leaves
  • 1 T Thai fish sauce

Preparation:

Heat a large pot over medium high heat.  Add about 2 T coconut milk and curry paste and stir to dissolve but also cook until aromatic – about 30 seconds to one minute.

Add 1 cup of coconut milk and cook for 1 minute and then add the 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 cooked through – about 5 minutes

Add the remaining coconut milk, asparagus, chiles and lime zest. and cook for 1 minute.

Stir in dandelion greens (or arugula) basil and fish sauce until well combined.

Continue cooking until the asparagus is just tender, 1 – 2 minutes more.