Finely dice the clove of garlic and the fresh ginger. Halve the chilli lengthways, core and finely chop. Put coconut milk, garlic, ginger, chilli, 1 pinch of cinnamon, 1-2 teaspoons of curry powder and salt in a large saucepan and bring to the boil. If necessary, refine it with a little broth powder and red curry paste (from the Asia shop).
Clean, wash and drain the fresh spinach leaves. Cook the spaghetti in plenty of boiling salted water.
In the meantime, heat 2 tablespoons of butter, add the spinach, collapse and cook until soft. Season with salt and pepper (I add chili powder). Drain the spinach slightly and add to the coconut milk. If necessary, thicken with a little cornstarch if it is too thin.
Drain the pasta. Mix with spinach sauce and serve immediately.