Stay Weather Aware: Winter Weather Advisory through 6 a.m. Friday

Hot Cockroach and Cricket Thai Curry

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
Data pix.

Hot Cockroach and Cricket Thai Curry


8-12 large giant cockroaches
¼ c. crickets
2 Tb  hot sesame oil
2 large shallots, chopped
2 garlic cloves, chopped
½ c. chicken or vegetable stock
1 Tb. spicy curry powder
1tp. red curry paste (optional)
2/3 can coconut milk
½ cup crushed dry roasted peanuts
½   can  baby corn cobs
1 stalk lemon grass, chopped in 1 in pieces
½ c.  snow peas , cut in half
1 Tb chopped fresh basil leaves
2 Tb. chopped cilantro


Prepare the cockroaches and crickets by freezing overnight and thawing.  Remove the head, thorax and legs from the cockroaches and discard.  Abdomens may be chopped or left intact.

Saute the shallots and garlic in hot oil.  Add the crickets and cockroaches. Saute for about a minute until the meat turns white.  Add the stock, red curry paste, and curry powder. Simmer for about 5 minutes.  Add coconut milk , basil, peanuts and corn.   Reduce until the curry begins to thicken.  Add lemon grass and snow peas.  Cook 2-3 more minutes.

Serve over rice, garnished with chopped cilantro.

Caution: add red curry paste only if you like your curry hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.