Credits to @sohlae

Ingredients

• 3 Tbsp oil
• 1 lb ground meat (or 2 blocks crumbled firm tofu)
• Salt and pepper
• 1/2 to 1 jar red curry paste
• 1/4 cup peanut butter (or any nut/seed butter)
• 1 can coconut milk
• 1 pint cherry tomatoes
• Lime juice, sugar, and fish sauce to taste
• 5 oz baby spinach (the whole clamshell/bag)
• Steamed rice to serve

Instructions

1. Heat a pan over medium until hot. Add the oil and meat, then increase the heat to medium-high. Break up the meat and let cook, undisturbed, until deeply browned, about 10 minutes. Scoop up and discard any excess fat, then season with salt and pepper.
2. Add the curry paste, break up the meat, and cook about 2 minutes (you want the paste to caramelize a bit). Add the peanut butter, coconut milk, and tomatoes, then cover and simmer until the tomatoes are tender, about 5 minutes.
3. Use a spatula to burst each tomato, then season to taste with lime juice, sugar, and fish sauce. Wilt in the spinach and serve over rice.

Natalie’s Notes

Made October 27, 2025. A weeknight staple now! I used 1.5 lbs ground beef and otherwise kept all the same measurements, and it turned out delicious. The lime juice and sugar is essential – taste the sauce before and after adding and you’ll see why. I used Thai Kitchen red curry paste and used the whole jar.