Very Easy Vegetarian Thai Curry

Ingredients

• 1 14-ounce can 'lite' coconut milk, divided
• 2 tablespoons vegetarian Thai red curry paste (see Tip), or to taste
• 1 pound sweet potatoes, peeled and cut into 11/2-inch cubes
• 2 cups water
• 1 bunch asparagus, trimmed and cut into 2-inch lengths
• 2 fresh cayenne chiles or bird chiles (see Tip), cut into long strips (optional)
• 2 whole lime leaves (fresh or frozen; see Tip) or 2 teaspoons lime zest
• 2 cups coarsely chopped dandelion greens or arugula
• 1/2 cup fresh basil leaves, preferably Thai basil
• 1/4 teaspoon salt