Prawn, coconut and snake bean rice | Women's Weekly Food

Ingredients

• 2 cup (400g) jasmine rice
• 1 tablespoon peanut oil
• 1 medium brown onion (150g), chopped finely
• 150 gram snake beans, chopped coarsely
• 6 kaffir lime leaves
• 1 1/3 cup (330ml) water
• 2/3 cup (160ml) coconut milk
• 500 gram medium king prawns, uncooked
• 1 tablespoon fried shallots
• 1 tablespoon roasted unsalted cashew nuts, chopped coarsely
• 1 tablespoon flaked coconut, toasted
• 1/4 cup loosely packed fresh coriander leaves