Kitchen Sink Vegetable Curry Recipe

4 cups premium, full-fat coconut milk (not the "milk alternative" kind), well shaken

1 cup low-sodium vegetable broth

2 tbsp red Thai curry paste

1 tbsp Sriracha sauce

1/2 tbsp kosher salt

1/2 tsp black pepper

1 tbsp turmeric

1 tsp minced fresh ginger

1 tbsp sweet paprika

1 1/2 lbs peeled and cubed sweet potatoes

4 large vidalia onions , sliced into half-moons

8 oz carrots , cut into thick "coins"

2 1/2 cups chopped cauliflower (include the stems)

8 oz canned water chestnuts , drained

2 large zucchini , cubed

2 cups chopped broccoli (include the stems)

8 oz green beans , cut into 1" pieces

3 stalks green garlic , minced

3 green onions , minced

5 cups cooked brown basmati rice , for serving (I used a brown and wild rice medley)

Minced lime (or Thai) basil , for serving