I have a list. A list of things that I want to make. I have this list hanging on my refridgerator. One of the items on this list (that I made several months ago) is curried ketchup.
You see, I love ketchup (all condiments, really) and I love curry, so when I stumbled upon a bottle of curried ketchup at World Market, I put it in my basket without a second thought.
Then, like I always do when I shop (because I am a total cheapskate), I got to the front of the store, and culled my basket to the bare necessities. Knowing how easy it would be to make curried ketchup, the $5 bottle went back on the shelf and curried ketchup went on the list.
And then I forgot about it.
Until I was talking with my friend Kate on Skype on Sunday. It was early morning here, but near dinnertime for her, and she was in a “what should I have for dinner” quandary. I asked her what she had to work with and it was like the World Market curried ketchup gods were shining on me.
She had sweet potato, red bell pepper, onion, zucchini, and chicken. Lots of spices, ketchup, thai hot sauce, and fish sauce. This was easy.
I suggested she make veggie fries and some curried ketchup to dip them in. And, to round out the meal, marinate a couple chicken breasts in the sauce.
I didn’t tell her that I saw the ketchup at the store. I just let her think I came up with this genius concept on my own. (Hi Kate! I’m still a genius! I didn’t look at the ingredients….I just went with the name of the ketchup! See? Smart!)
But, she’s the real genius, because she suggested I make it too, and we could compare notes the next day.
So, I pulled a chicken breast out of the freezer to thaw. I didn’t have a sweet potato, but I did have a butternut squash. That’ll work.
Lesson of the day: the freezer is not magic. Chicken does not last indefinitely.
So Kate, about the dinner party? No chicken.
It’s cool though. I’ve got all the other ingredients lined up and ready. And the curried ketchup?
In a word? WOW.
Curried Ketchup (Makes one serving, but feel free to double, triple, quadruple, or make a crap ton*)
- 2 T ketchup (or 2 T tomato paste plus some sweetener, to taste)
- 1 tsp ginger
- 1/2 tsp fish sauce
- 1/4 tsp curry powder
- 1/4 tsp thai hot sauce
- pinch of salt
Stir everything together in a little bowl. Dip your fries or veggies in the ketchup and eat to your heart’s content.
I still maintain that it would make a really great chicken marinade too. Someday, I’ll find out for sure and let you know.
I think I need this shirt too.
Oh, right. I’m sure you’re wondering what Kate thought about the dinner too, aren’t you?
I was wondering too, so I emailed her…..
She ditched me and my curried ketchup. Some crap story about not having time to thaw the chicken or some crap like that. I got ditched from afar, kids.
But you know what? Her loss.
I’m in a serious moral dilemma here. Mustard or ketchup?!?! Which one is best? Which do you prefer?
What do you think about the funky flavors of ketchup and mustard?
*To make a crap ton, simply multiply each ingredient measurement by “crap”. That should work.