Place curry paste, peanut butter, coconut milk and chicken (chopped into bite sized chunks) in a medium saucepan.

Bring to a simmer and cook gently for 5 minutes or until the chicken is just cooked through. If you’re not sure, cut into a piece of chicken to make sure there are no pink bits.

Stir in the baby spinach to wilt with the sauce. Taste. Season with salt if needed. Serve in bowls.