Blend all curry paste ingredients except spinach in a food processor until smooth.
Fry the paste in a pan over medium heat for 3-4 minutes.
Add the spinach and fry for one minute until wilted.
Marinate the chicken breast in a bowl with lime juice, chilli, soy sauce, oil, garlic, and honey for 10 minutes.
Griddle the chicken on a smoking hot pan for 5-7 minutes per side until cooked through.
Heat 500ml of vegetable oil in a heavy saucepan until a breadcrumb sizzles immediately.
Deep-fry the carrot strips for 5-6 minutes until crisp, then drain and season with salt.
Serve the chicken over the curry sauce and top with the crisp carrots.