Steps

• 1. To make the curry paste, pound the ingredients in batches with a pinch of salt using a large mortar and pestle until smooth. Alternatively, you can use a food processor with a little oil for easier blending.
  2. Place the bugs shell-side down. Using a tea towel for grip, insert a knife into the middle of each bug and cut downwards along the length, pressing firmly to crack through the shell. Repeat on the other side to split the bugs completely. Remove the meat and refrigerate in an airtight container, wrapped in plastic wrap, until needed. The meat will keep for up to 3 days, and the shells can be used to make stock.
  3. Heat coconut oil in a large saucepan over high heat. Add the curry paste and cook, stirring until fragrant, about 1-2 minutes. Pour in the coconut milk and bring to a simmer. Season with fish sauce. Add the bug meat and cook, stirring occasionally, until the meat becomes opaque, about 2-4 minutes. Stir in the mango and lime leaves, then adjust the seasoning with lime juice. Garnish with coriander and Thai basil, and serve with lime wedges.