Toast coconut in a dry pan, stirring, until it becomes a deep, golden colour.   

Combine rinsed rise, coconut milk and kaffir lime leaves in a large saucepan with salt, stir to combine.  Add boiling water to just cover the rice, cover and bring to a boil for 5 mins.  Remove from heat, leaving the lid on, and stand for 20 mins to steam.  Fluff the rice with a whisk then serve with toasted coconut scattered over the top beside Thai Green Curry.