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Heat oil in a large skillet over medium-high heat. Add in ginger and garlic and saute for 2-3 minutes.
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Add in chicken and bell pepper and saute for 6-7 minutes, or until no longer pink.
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Add in coconut milk, broth, curry paste, and almond butter, coconut aminos and carrots and stir well to combine.
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Bring the ramen broth to a boil, and then reduce to a simmer for 5 minutes.
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Add in zucchini noodles and simmer for 4-5 more minutes to soften.
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Divide ramen into 4 bowls and enjoy!