What I had: Opened cans of coconut milk, crushed tomato, and chipotle in adobo. Spinach and shrimp in the freezer, and Mexican chorizo in the fridge.
Usual procedure after that. Sear shrimp and remove. Fry chorizo and remove. Saute sliced onion and minced garlic, fry dry spices (coriander, cumin, cloves, canela, black pepper, cardamom seed) then deglaze the pan with blended chipotle and tomato. Simmer with spinach and a roasted chile Poblano then finish with fish sauce and coconut milk.
Spicy, rich, and aromatic, but I knew this would not be a pretty meal. 
