Reverb About Us


REVERB’s Quarantine Kitchen – Episode 20: SHAED

It’s a flurry of curry in Episode 20!

We’re jumping up and down with excitement for this episode’s guest chefs! Chelsea Lee and twin brothers Spencer and Max Ernst – who together form the band SHAED – catapulted up the charts with their 2018 hit “Trampoline.” Now the trio is bouncing in to the Quarantine Kitchen to make a vegan dish that’s perfect for fall!

SHAED join host / REVERB Co-Director / Guster frontman Adam Gardner to make Thai Coconut Curry!

Check out the episode and recipe below so you can cook along!

Special thanks to our partners at Clif Bar & Company for their support of Quarantine Kitchen

Thai Coconut Curry
  • 2 to 3 tablespoons coconut oil or olive oil
  • 1 large yellow onion, diced
  • 3 cloves of garlic, finely minced/pressed
  • 1 tablespoon fresh ginger, finely chopped
  • 2 teaspoons coriander
  • One 13 ounce can of coconut milk (we prefer full fat! because why not)
  • 1 cup shredded carrots
  • 1 cup diced green peppers
  • 1 to 3 tablespoons Thai Red Curry Paste
  • 1 teaspoon kosher salt
  • About 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, finely chopped for garnishing
  • Rice, quinoa, naan, or any noodle substitute (the band prefers the Kiss my Keto brand!)
  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the garlic, ginger, coriander, green peppers, and cook for about 1 minute, or until fragrant; stir frequently.
  3. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  4. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  5. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.