Directions
- 1Heat a pan over medium heat until hot, then add oil.
- 2Add the ground meat (or crumbled tofu) to the hot pan and increase the heat to medium-high.
- 3Break up the meat and cook undisturbed until deeply browned, forming a nice crust on the bottom, for about 10 minutes.
- 4Tilt the pan and scoop out any excess fat.
- 5Season generously with salt and pepper.
- 6Add red curry paste and break up the meat to mix it in, allowing the curry paste to caramelize a little for about 2 minutes.
- 7Add peanut butter and coconut milk.
- 8Add cherry tomatoes, cover, and simmer until the tomatoes are tender, about 5 minutes.
- 9Use a spatula to burst each tomato to release their juices into the curry.
- 10Taste the curry and adjust seasoning by adding freshly squeezed lime juice, a tiny bit of sugar, and a splash of fish sauce.
- 11Wilt in a whole container of spinach.
- 12Serve the curry over steamed rice.
Ingredients
- 3 tablespoons oil
- 1 pound ground meat
- salt
- pepper
- 0.5 jar red curry paste
- 0.25 cup peanut butter
- 1 can coconut milk
- 1 pint cherry tomatoes
- lime juice
- sugar
- fish sauce
- 5 ounces baby spinach
- steamed rice
Equipment
panspatulaladlebowl
Tips
- You can use any ground meat like chicken, turkey, or pork, or two firm blocks of crumbled tofu.
- For tofu, squeeze out moisture before browning.
- Taste and adjust the red curry paste, as different brands vary in intensity.
- Add a tiny bit of sugar and a splash of fish sauce to round out the flavors.
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