Toasted Coconut Paste for Curries | Kerisik

If you want to feel totally epic, trying making kerisik, a toasted, ground coconut paste that looks a great deal like natural peanut butter. Kerisik is used in Malaysia to thicken and flavor curries, like Beef Rendang. There’s something incredibly rewarding about making your own, whether you do it the traditional way (in a mortar and pestle) or the modern way (in a food processor). In just ten minutes your entire home fills with the warm smell of toasted coconut. For my kerisik, I used 14 oz package of frozen, shredded coconut (available at Asian markets and some latino markets). This makes about a cup of kerisik which you can then freeze for use whenever (and whenever) you need it. You can make as much or as little as you’d like. So, how to do it? First, thaw the coconut. You can also grate a fresh coconut, or use dried coconut (but that won’t be nearly as good, I’m told). Toast the coconut over medium heat in a large wok, stirring continually. In the first few minutes, the …