When we returned home from our 8-day trip to LA for Natural Products Expo West, we were faced with an empty-ish fridge and pantry, along with no real desire to make a run to the grocery store.
What's the best meal you've ever devised from an empty-ish fridge? Leave a comment or post a pic and tag @caboosespices so we can check it out! Today we are playing #refrigeratorroulette after our trip to #ExpoWest. Our ingredients: peanut butter, carrots, some tired-looking celery, coconut milk, pork steaks from the freezer, #CabooseSpices, beans, rice, onions, garlic. Let's see what we can come up with! #staytunedformore
Our solution: a fun game of #RefrigeratorRoulette: Making a delicious meal from the random contents of our refrigerator and pantry. What we ended up with: a deliciously satisfying spicy coconut pork chili — almost a curry — that gently welcomed us back to a chilly early spring in Idaho after over a week in sunny Cal.
Heat 2 tsp oil in a large pot over medium high heat. Add onion, pork, and 2 tsp Three Kings. Cook until pork is no longer pink.
Add water, coconut milk, peanut butter, celery, carrot, and beans. Simmer for 15-20 minutes.
Season with more Three Kings to taste.
Serve over steamed brown or white rice, or enjoy all by itself as a chili or stew.
Why it works: The balanced spicy-smoky-sweetness of Three Kings combines with the nutty creaminess of coconut milk to make an almost-curry. The crunchy veggies, juicy pork, and a kick-in-the-caboose of habanero chile provides a deliciously-warming Thai-inspired stew, perfect for these chilly windy spring days: comforting and warming without being heavy.