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Vegetarian Thai Red Curry

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Instructions Checklist
  • 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.


Red curry paste is a blend of chile peppers, garlic, lemongrass and galangal (a root with a flavor similar to ginger). 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.

Nutrition Facts

Serving Size:

about 1 1/3 cups

Per Serving:

175 calories; protein 4.9g; carbohydrates 24.5g; dietary fiber 4.2g; sugars 6.7g; fat 7.1g; saturated fat 5.1g; vitamin a iu 16639.8IU; vitamin c 31.1mg; folate 98.9mcg; calcium 83.7mg; iron 1.9mg; magnesium 35.8mg; potassium 433.2mg; sodium 394.3mg; thiamin 0.2mg.


1 starch, 1 vegetable, 1 1/2 fat

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