Heat oil in a pan. Add finely chopped garlic, ginger and curry paste. Then lay out the coarsely chopped chicken, mix and cook over high heat for about a minute.
Add slices of carrots, baby corn (chop into 2 parts) and onions.
Shake a jar of coconut milk, open and pour everything into a pan. Mix well, close the pan with a lid and cook over medium heat for 10-12 minutes.
Add French beans, broccoli inflorescences and cook for another 3 minutes. Salt, if necessary. This time is enough for the vegetables to be crispy. If you like soft vegetables, cook a few more minutes.
Before serving, sprinkle the finished dish with lime juice, garnish with parsley.