Ah wait this is my first time commenting so I thought that I wasn’t replying to you but nvm looks like it works just fine!

For some reason I can’t reply to you Maggie so I’ll just reply to my own comment, and your suggestion worked perfectly! I used gochujang and curry powder in my curry ramen like you said to, and the broth ended up being super rich and flavourful. I ended up not using any meat since I had a meat heavy lunch and used a stalm of celery as my only veggie. I then I topped it with some chopped green onion and a tea egg from your chinese tea egg recipe I made the other day. I’m also going to try some of your pickled cabbage when it’s done fermenting with one of your fried rice recipes. Thank you for providing so many lovely recipes on your site, I can’t wait to try your curry ramen with ham once I get some more instant ramen!

I have never tried this dish with gochujiang so I can’t say for sure. I think you can use gochujiang, but it’s a little risky. The dish needs some kind of curry to balance with the sweet coconut flavor. If you have any curry powder at home, I would use some of that plus the gochujiang. Maybe start with 1 tablespoon curry, and adjust the amount when you taste the soup.

Hi, I don’t have thai chili paste and was wondering if you swapped the chili paste for the gochujang? I have everything on hand except for the chili paste but I do happen to have gochujang if that’s what you used. I don’t want to waste ingredients, but if the gochujang is fine in it I would love to know! 😄

Curry powder will yield a very different flavor but I think it should be tasty, because regular curry spice works well with coconut milk and nut butter. Maybe start with 2 tablespoons and see how it goes, and add a bit more curry if needed.

If you do not have a dutch oven, any big pot (heavy duty is the best, but regular ones work as well) can be used as a replacement 🙂