-Boil 6 cups of water
-Add the udon noodles
-Cook for 3 minutes for al dente
-Run through cold water
Start with olive oil in the pan over medium heat.
Add the garlic, onions, and ginger. Sautee until semi-brown.
Add the chicken and sear for 5 min on each side.
Put in the potatoes and cook for about 5 minutes.
Add the tomato paste and coconut milk.
Cover for about 10-15 minutes.
Add the mushrooms and peppers.
Cover the pot for a few minutes until the veggies are cooked to your preference.
Add salt, pepper, curry powder.
Serve with udon noodles.
Garnish with cilantro
OPTIONAL: If you find this dish too thick just add about 1/2 cup of water.