Vegetarian Thai Red Curry

3.0

(3)

3 Reviews

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

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Dairy-Free Healthy Immunity Vegan Vegetarian Gluten-Free Low-Calorie

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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
½ cup fresh basil leaves, preferably Thai basil
¼ teaspoon salt

Directions

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.

Tips

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.

Originally appeared: EatingWell Magazine, May/June 2013

Nutrition Facts (per serving)

175	Calories
7g	Fat
25g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 1/3 cups
Calories 175
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 4g	15%
Total Sugars 7g
Protein 5g	10%
Total Fat 7g	9%
Saturated Fat 5g	26%
Vitamin A 16640IU	333%
Vitamin C 31mg	35%
Folate 99mcg	25%
Sodium 394mg	17%
Calcium 84mg	6%
Iron 2mg	11%
Magnesium 36mg	9%
Potassium 433mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Thai Red Curry

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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