Cook the rice in a rice cooker with 2 cups of water and a dash of salt.  You can cook it on the stovetop as well.

In a very large skillet or stockpot, turn on medium heat and pour 1/3 of the coconut milk into the skillet.  Add the ground turkey and brown for 5 to 8 minutes, breaking it up and stirring until it's mostly cooked (just bits of pink left).

Add ginger and spices and stir in for a minute.

Then add the carrots, remaining coconut milk, the broth, coconut aminos, fish sauce, and a bit of sriracha (start small!), and stir well.

Stir in the cooked rice, cover, and bring to a full boil.

Once it's come to a boil, reduce the heat to a simmer, add the zucchini, and cook for 10 minutes.  The liquid should be almost entirely absorbed and the carrots or sweet potatoes cooked to al dente.

Taste the mixture at intervals and add a tiny bit of salt or sriracha if needed...it's not supposed to be overly spicy though (just adding a bit of warmth).

Remove from heat, stir in the chopped basil, and taste the curry.  Add sea salt to taste and serve in bowls.  This keeps well in the fridge for close to a week.