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["Heat the oil over medium heat in a very large skillet (14-inch is good; you should be able to lay the linguine flat). Add the onions and mushrooms and saute until softened and starting to turn golden, 5-7 minutes. Stir in the curry paste, ginger and garlic, give it a stir and then add the chicken. Saute until the mixture is fragrant and the chicken is partially cooked, 2-3 minutes. Add the tomatoes and cook for another minute or so.", "Pour in the chicken broth, coconut milk, fish sauce, lime juice and honey. Stir to blend, and then add the noodles.", "Bring to a boil over high heat and cook, stirring and turning pasta frequently with tongs or a fork, until the pasta is al dente and much of the liquid has been absorbed (a little soupiness is good), about 8-10 minutes. Stir in the spinach in the final minute or two. Tip: If you notice the noodles seem to cling to the bottom of the pan as they continue to absorb the liquid, reduce the heat to medium-high and simply keep stirring. Taste for doneness a little early and then regularly until your noodles are perfectly cooked.", "Divide among bowls and garnish with a sprinkling of chopped fresh cilantro and/or basil, sliced scallions, peanuts and/or a drizzle of sriracha sauce.", "Notes:
