Cut the broccoli and cauliflower into bite-size pieces and steam until they are tender-crisp. Set aside.
In a large skillet, sauté the garlic and chicken breast slices in the olive oil. When the chicken is cooked through, push it to the outer edges of the pan.
Melt the butter in the center of the pan over low heat. Add the cream and curry paste; blend and stir in the chicken, then turn off the heat. Add the broccoli and cauliflower, cover, and let the flavors meld about 5 minutes.