Place the oil in medium-sized pan set over medium-high heat. Add the onion, carrot and ginger and stir-fry 1 minute. Add the curry paste and cook 1 minute more. Add the coconut milk, stock, soy sauce and honey. Mix in the lime juice/cornstarch mixture. Add the chicken, water chestnuts and corn. Bring to a gentle simmer, adjusting the heat downward to maintain that simmer. Simmer for 10 minutes, or until chicken is cooked through. Stir in the cilantro and serve.
Note: Thai curry paste is available in the Asian foods aisle.