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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.
Add the curry paste, break up the meat, and cook about 2 minutes.
Add the peanut butter, coconut milk, and tomatoes, then cover and simmer until the tomatoes are tender, about 5 minutes.
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.