Chef: Ricardo Heredia
- 3 Tbs Griopro® Cricket Powder
- 1 Tbs peeled and chopped galangal or ginger
- 2 Tbs lemongrass, sliced thin
- 6 kaffir lime leaves, chopped
- 2 Tbs chopped cilantro stems
- 1 tsp salt
- 2 Tbs black peppercorns, crushed
- 2 shallots, sliced thin
- 5 cloves garlic, chopped
- 1 Tbs coriander seeds, toasted
- 1/2 tsp cumin seeds, toasted
- 4 pieces of mace, toasted
- 2 cardamom pods, toasted
- 4 fresh green Thai chili peppers, blistered and skinned
- 10 dried red chilies (New Mexico)
- Stem the chilies, discarding most of the seeds and removing the dry, tough ribs. Cut or tear the chilies into 1-inch pieces and put them in a bowl. Cover the chilies with boiling water to cover and let soak for 20-30 minutes.
- Meanwhile, lightly toast the coriander seeds in a small skillet set over medium heat until aromatic, about 3-5 minutes. Shake the pan frequently to prevent burning. Repeat with the black pepper, cumin, coriander seeds, mace and cardamom pods
- Put the toasted spices in a large, heavy mortar and pestle or spice grinder and grind to a fine powder. Transfer the ground spices to the bowl of a food processor fitted with a metal blade.
- If using fresh lime leaves, stack them and cut them into fine slivers with a sharp knife. Combine the lime zest, slivered lime leaves, cilantro stems, lemongrass, and ginger in the mortar and pound for a minute to break down the fibers. Transfer the crushed mixture to the food processor.
- Pound the garlic and shallots in the mortar until just crushed and transfer them to the food processor. Add the Griopro® Cricket Powder to the food processor. Drain the chilies from their soaking liquid, reserving about 1/2 cup of the water. Add the chilies to the food processor. Pulse the ingredients to combine, process the mixture until a rich, moist paste forms, stopping occasionally to scrape down the sides of the bowl with a spatula. Add a few tablespoons of the reserved soaking liquid, if needed, to ease the grinding. Store the finished Panang curry paste in an airtight container in the refrigerator for 1 month, or in the freezer for up to 3 months.
- Add 2 tablespoons to 1 can of coconut milk and simmer with favorite vegetables or additional protein. Increase or reduce amount of paste depending on spice level.