Mango Chicken Curry with Coconut Rice

Name: Mango Chicken Curry with Coconut Rice
Ingredients: 1 cup white jasmine rice; 1 13.66-oz. can plus 3/4 cup unsweetened coconut milk, well shaken and stirred, divided; 3 tsp. coconut or canola oil, divided; 2 tsp. kosher salt, divided; 2 1/2 Tbsp. yellow curry paste; 5 cloves garlic, finely chopped (about 1 1/2 Tbsp.); 1 Tbsp. grated fresh ginger (from a 2-in. piece); 1 lb. boneless, skinless chicken thighs, cut into 1 1/2-in. pieces; 2 red bell peppers, thinly sliced; 10 oz. frozen mango or 1 3/4 cups cubed fresh (from 1 large mango); Lime wedges, for serving; Fresh cilantro, for topping