Vegetarian Thai Red Curry

Name: Vegetarian Thai Red 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; ½ cup fresh basil leaves, preferably Thai basil; ¼ teaspoon salt