1 tbsppeanut oil3 cmpiece of ginger, cut into julienne4red shallots, thinly sliced4kaffir lime leaves, thinly sliced2lemon grass, white part only, thinly sliced diagonally1 tbspfinely chopped coriander root and stalk800 gmchicken thigh fillets, thickly sliced250 ml (1 cup)coconut cream2 tbspfish sauce, or to taste2 tbsplight palm sugar, or to taste200 gmgreen beans, trimmed and cut into 5cm lengths125 gmbaby corn, halved lengthways1 cup(loosely packed) each of holy basil and coriander leaves To serve:coarsely chopped roasted peanuts, steamed rice and lime wedges
Heat peanut oil in a heavy-based saucepan over medium heat, add ginger, shallot, lime leaves, lemon grass and coriander root and stalk and cook for 3 minutes or until soft and fragrant. Add chicken and cook, stirring continuously, for 5 minutes or until chicken is opaque. Add coconut cream, fish sauce and palm sugar, season with freshly ground white pepper and cook, stirring, for 5 minutes or until chicken is cooked through. Add beans and baby corn and cook for another 3 minutes or until vegetables are tender. Add half the herbs and stir to combine. Scatter with peanuts and remaining herbs, and serve with steamed rice and lime wedges.