Thaw the creamed spinach, heat the oil in a pan. Add the chopped onion, Indian curry paste and the finely diced potatoes. Fry for 5 minutes over medium heat, stirring, until the potato slowly turns brown. Pour in the chicken stock and coconut milk and bring to the boil quickly. Add the diced chicken fillets and the spinach. Reduce the temperature and cook covered for 7 minutes. Season with a pinch of salt and lime juice before serving.
If you don`t like it that spicy, you should only use 1 tablespoon curry paste! (We like the green one best - but there are others too.)
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