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.