For chicken curry, cook rice noodles according to package directions.
Cut chicken into strips, chop leek, garlic and chili.
Heat oil in a pan (or wok). Sauté chili in it until hot, add leek and garlic clove and also sauté until hot. Mix in chicken and fry until hot all around.
Add coconut milk, cane sugar, spinach, curry paste and soy sauce and simmer gently for about 3 minutes. In the meantime, chop cilantro finely, mix in.
Strain rice noodles, arrange on plates, spread chicken curry on top and serve.
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