Thai Red Curry with Vegetables

Name: Thai Red Curry with Vegetables
Ingredients: 1 14-ounce can “lite” coconut milk, divided; 2 tablespoons Thai red curry paste (see Tips), or to taste; 1 pound sweet potatoes, peeled and cut into 1 1/2-inch cubes; 2 cups water; 1 bunch asparagus, trimmed and cut into 2-inch lengths; 2 fresh cayenne chiles or bird chiles (see Tips), cut into long strips (optional); 2 whole lime leaves (fresh or frozen; see Tips) or 2 teaspoons lime zest; 2 cups coarsely chopped dandelion greens or arugula; ½ cup fresh basil leaves, preferably Thai basil; 1 tablespoon fish sauce (see Tips)