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.

Naomi Duguid
Source: EatingWell Magazine, May/June 2013


Recipe Summary

30 mins


Ingredient Checklist


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

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.

Reviews (3)

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6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
I found it very watery more like soup than a curry. Read More
Rating: 3 stars
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 Read More
Rating: 5 stars
Delicious and spicy! I loved that it was vegetarian and will make it again. I look forward to using kefir lime leaves next time and Thai basil which I couldn't find this time around. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More