Rinse the jasmine rice under cold water until the water runs mostly clear. Add it to a saucepan with the coconut milk and water. Bring to a gentle boil, then cover and reduce the heat to low. Cook according to the rice package directions, until tender and the liquid is absorbed. Keep covered off the heat while you prepare the meatloaf.

Heat the neutral oil in a skillet over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until they release their moisture and become tender, about 6 to 8 minutes. Let them cool slightly.

Heat the oven to 375°F. In a mixing bowl, combine the ground turkey, cooked mushrooms, panko, egg, red curry paste, ginger, garlic, soy sauce, lime juice, and salt. Mix gently until just combined.

Shape the mixture into a compact loaf on a parchment-lined baking sheet. Spread the sweet chili sauce over the top. Bake until the center reaches 165°F, about 45 to 55 minutes. Let the meatloaf rest for 5 to 10 minutes before slicing.

Fluff the coconut rice with a fork and divide it among four plates. Serve with slices of meatloaf, chopped cilantro, and lime wedges.