Step 1

Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until potato is just soft.

Step 2

Stir in fish sauce, sugar and lime juice. Check seasoning for balance and add more fish sauce, sugar or lime as required. Cut chicken into 3cm pieces, add to sauce and simmer gently for 25 minutes or until chicken is cooked through

Step 3

To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.