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!)
- 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.
- Add the garlic, ginger, coriander, green peppers, and cook for about 1 minute, or until fragrant; stir frequently.
- 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.
- 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.
- 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.