Preheat the oven to 350°F.
Place the rice, 4 cups of water and a 1/2 teaspoon salt in a saucepan. Bring to a simmer, lower heat, cover and cook until the grains are tender, about 20 minutes.
Dry the salmon and sprinkle with salt and pepper. Place on a baking sheet and roast in the oven for 12-15 minutes, until cooked through.
In a blender, combine the curry paste, lime juice, brown sugar, fish sauce, salt, ginger, and water. With the motor running, drizzle in the oil until emulsified. Season to taste.
When the rice is cooked, toss it with the curry dressing.
To make the mango-basil sauce, combine all the ingredients except the oil and basil in a blender until smooth. With the motor running, drizzle in the oil and blend until emulsified. Add in the basil and pulse a few times to incorporate. Season with salt and pepper.
To make the slaw, toss all of the ingredients together in a large bowl.
To serve, divide the curried rice and salmon between plates. Top with slaw and drizzle with mango-basil sauce and coconut flakes.