Thai Curry Turkey

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2 cups uncooked jasmine rice

3 cups water

1/2 teaspoon kosher salt, divided

1 cup light coconut milk

1/4 cup fat-free, less-sodium chicken broth or water

1 teaspoon green curry paste

1 tablespoon fish sauce, plus more for serving

2 tablespoons brown sugar

1 1/2 cups cubed peeled butternut squash (or leftover sweet potato)

2 cups chopped cooked turkey breast

3/4 cup frozen green peas

1/4 cup cilantro sprigs

1/4 cup thinly sliced red bell pepper strips

Lime wedges, for serving

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