Heat a large pan on a medium heat and spray well with 1 kcal spray.
Finely chop the onion and add it to the pan cooking for about 1 minute to soften it slightly.
Add the curry paste to the pan and cook for 30 seconds stirring constantly.
Stir in the light coconut milk, chicken stock and peanut butter.
Reduce heat to a medium simmer and add in the diced chicken breast.
Cook for about 10 minutes stirring from time to time until the sauce starts to thicken and the chicken is cooked throughout.
Taste and season as required.
Serve in a bowl and top with the grated carrot and fresh spinach leaves.
Add extra sides to suit your calorie requirements/preference e.g. basmati rice, cauliflower rice, noodles, potatoes.