Vegetarian Thai Red Curry

4 Reviews
From: EatingWell Magazine May/June 2013

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.

Ingredients 4 servings

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  • 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

Preparation

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  • Ready In

  1. 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.
  2. 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 information

  • Serving size: about 1 1/3 cups
  • Per serving: 175 calories; 7 g fat(5 g sat); 4 g fiber; 24 g carbohydrates; 5 g protein; 99 mcg folate; 0 mg cholesterol; 7 g sugars; 0 g added sugars; 16640 IU vitamin A; 31 mg vitamin C; 84 mg calcium; 2 mg iron; 394 mg sodium; 433 mg potassium
  • Nutrition Bonus: Vitamin A (333% daily value), Vitamin C (52% dv), Folate (25% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 1 1/2 fat

Reviews 4

January 07, 2014
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By: EatingWell User
Spicy The curry paste I used was spice so two tablespoons was too much, didn't add additional chili's and used additional 1% milk to dilute. Also used chicken broth instead of water. Will make again but decrease paste. Pros: Easy Cons: Getting spice right is tricky
May 13, 2013
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By: EatingWell User
super yummy!! i used the lime zest instead of lime leaf and substituted chili paste for the fresh chilis because i had it on hand and the chili selection at my market was dismal. worked great. i especially liked the bite of the dandelion greens. served over kashi rice and was fantastic. i will DEFINITELY be making this one again! Pros: relatively quick and easy, good substitutes available Cons: none that i could see!
May 13, 2013
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By: EatingWell User
super delicious! i made with the lime zest and substituted chili paste for chilis without any problem, since it was what i had on hand. super delicious and i really loved the bite of the dandelion greens. will definitely be making again! Pros: quick, easy, ingredients easy to find or substitute Cons: none that i could see!
April 23, 2013
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By: EatingWell User
delicious and refreshing! This was a great tasting dish! I used garlic/chili sauce in lieu of curry paste, 'liquid aminios' soy sauce instead of fish sauce. Added cumin, turmeric, curry, and coriander. Did cilantro, basil, and chopped spinach, kale, and swiss chard instead of arugula/dandelion greens and added a little lime juice. We added brown rice and minced chicken. What a delightful meal! Pros: tasty, healthy, inexpensive Cons: a little time consuming chopping up veggies, but well worth it