Very Easy Vegetarian Thai Curry

Name: 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

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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