Kaffir lime and lemon grass chicken

1.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.