Meanwhile, heat the oil in a large non-stick skillet (or wok) with deep sides over medium heat. Add the onion, ginger and garlic, plus a sprinkle of salt and saute for 5 minutes, stirring often.
Add the spring vegetables (see tips below!) plus a small splash of water and cook for 3 more minutes, stirring occasionally. Add the curry paste and continue cooking, stirring often, for 2 minutes.
Note: I like to add the zucchini last, as I prefer it less cooked. I add it after I have brought the coconut milk to a simmer.
You may need to adjust the cooking time depending on whether you like your vegetables well cooked of crisp-tender. Thin French beans cook quickly but larger garden green beans (Buschbohnen) take longer, so if you prefer them well cooked, then saute them on their own for a few minutes before adding peas, broccoli, etc. Otherwise, you can blanch them before adding to the curry to have more control over the texture. I like mine crisp-tender so my method works out fine for me.