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Our cricket pasta product is on the way (we are printing the package and waiting for nutrition fact analysis). And in the meanwhile, we enjoy eating it, by trying new recipes. We just found out that the cricket fusilli tastes a little like buckwheat and are great also when prepared Thai style. See here our fusion dish “Thai Chicken Red Curry Cricket Pasta“. The instructions are super easy and you need just a bunch of ingredients.

Ingredients:

  • 3 cups of our awesome Bugsolutely Cricket Pasta
  • 4-6 tablespoon of red curry chili paste (you will easily find it in Asian food shops)
  • 1-3 pieces of lemongrass, sliced or pounded
  • 1/4 cup of sliced kaffir lime leaf
  • 200-300 grams of chicken
  • 1/2 cup of chicken broth
  • some staple Thai condiment: fish sauce, oyster sauce, a pinch of sugar

Tip

It’s usually much nicer if the chicken is pre-marinated at least 15-30 minutes before cooking. However, this part is not mandatory. For mainstream Thai cooking, meat is often marinated in fish sauce, pepper powder, oyster sauce, seasoning soy sauce, garlic powder and soda water.

 

There you go!

1) Lightly stir the red curry paste in the wok until it becomes mildly fragrant

2) Add chicken broth and stir until the mixture blend well

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3) Add the pounded/sliced lemongrass and some kaffir lime leaves, fry until fragrant

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4) Add chicken and fry until medium rare

5) Add some seasoning: fish sauce, pepper, oyster sauce, little pinch of sugar

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6) Add our beautiful Bugsolutely fusilli  (already boiled for 5-7 minutes) and stir well

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7) Add some more kaffir lime leaves for decoration and more herbal fragrance

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8) Enjoy!

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