Directions:

1. 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.
2. 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
3. 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.
4. 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.
5. 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.
6. 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.