In The Kitchen #001: Pegboard Nerds – Pegboard Thai Curry

Pegboard Nerds

Speak to Pegboard Nerds about sustenance – or any touring DJ for that matter – and we guarantee a strong opinion. Subject to endless junk on the road, seldom close to a good kitchen, when they do get a chance to eat something wholesome and fresh, they’ll bite your hand off… Usually after the meal, mind. They wouldn’t want to ruin their appetite.

There are all sorts of parallels between kitchen and club controls: breakneck creativity, flavour fusion, the instant reaction of your customers. We could go on. But we won’t as we’ve got a seriously tasty exclusive: Pegboard Nerds have given us their very own Thai curry recipe!

Currently in the thick of the biggest US tour of their career so far, Michael Parsberg and Alex Odden have a unique deal when it comes to cooking food on the road.

“Alex does the breakfasts on the tour and I do the dinners, that’s how it always rolls,” grins Michael who used to be an audiologist… Curing people’s hearing problems before he took to a lifetime of damaging them.

“All we eat is pasta or curry when we tour. This recipe slowly came about over the years. Tried and tested, it’s evolved like a really good production.”

Unlike their studious approach to highly detailed productions, though, Pegboard Nerd recipes are super speedy…

“It has to be quick,” confirms Alex. “When we’re hungry we need food straight away!”

Who doesn’t? Read on for Pegboard Nerds’ very own Thai curry recipe. Exclusive to UKF. Check this out while you read… Silverback’s killer remix of their own Bassline Kickin’, the guys love it so much they’re currently opening their sets with it.


Pegboard Thai Curry


  • Splash of oil for frying
  • 2lbs Chicken breast, sliced into small pieces
  • Thumb size piece of fresh ginger, chopped
  • Thumb size piece of fresh garlic, chopped
  • 1 tsp Sugar
  • Curry paste (red, green or panang) – this should be the same size as your garlic and ginger
  • 1 tin of Coconut milk
  • ½ tsp Fish sauce
  • 1 tbsp Oyster sauce
  • Fresh chopped coriander/cilantro
  • A pinch of lemon grass, finely sliced
  • 1 onion, chopped
  • 1 red bell pepper, finely sliced
  • Mushrooms, diced
  • Chilli (your call on how hot you want it to be!)
  • Broccoli, sliced (optional)
  • Basmati rice

(Serves 4)


Prepare all of your ingredients.

Put the rice on to boil (follow the rice’s own recipe instructions)

Heat the oil and fry the ginger, garlic and sugar until simmering.

Add the curry paste. Stir well then add the chicken. Continue to stir as it fries for a minute or two.

Add the vegetables and fry for another minute or two, stirring well to ensure everything is covered in the curry paste, ginger, garlic and sugar mixture.

Add the coconut milk, bring to boil and let it simmer for a few minutes.

Add the oyster sauce, lemon grass, chilli and cilantro/coriander. Stir well and simmer for five minutes.

Done. By now your rice should be cooked. Serve immediately to the tasty Pegboard Nerds uploads we’ve embedded below.

Look out for…

Michael and Alex are currently working on a wealth of new material that they promise to be as fresh and exciting as this recipe.

“We’ve got a lot of new tracks in the making in various genres,” confirms Michael. “We’re always trying to do something we’ve not done before.”

Expect the unexpected, then! Stay up to date on Facebook, Twitter and Soundcloud.

More Pegboard Nerds on UKF