Place the rice, kaffir lime leaves, ginger slices and water into a medium sized pan and turn the heat on high. Bring to the boil and cook the rice according to package instructions. Once cooked, drain and leave to cool.
Make the dressing by mixing the coconut with the kaffir lime, ginger and fish sauce in a measuring cup. Use a stick blender to mix it all.
Cut the sugar snaps a bit smaller and cook them briefly (about 1-2 minutes)
Place the rice, red cabbage, mango, sugar snaps, basil and red chili together in a bowl. Add half of the dresing and mix it all together.
Divide over four bowls and top with the red chili and shaved coconut. Divide the cucumber ribbons over the bowls.