1
Preheat the oven to 350°F.
2
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.
3
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.
4
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.
5
When the rice is cooked, toss it with the curry dressing.
6
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.
7
To make the slaw, toss all of the ingredients together in a large bowl.
8
To serve, divide the curried rice and salmon between plates. Top with slaw and drizzle with mango-basil sauce and coconut flakes.