Crockpot Thai Green Curry Chicken

I was so happy with the No Hurry Curry I decided to try Thai curry. I picked up some green curry paste when I was at the Oriental market.  Green Curry Paste consists of green chilies, lemongrass, garlic, galangal (looks like ginger but tastes like pepper), shrimp paste, Kaffir lime peel, coriander seed, pepper, cumin, and turmeric. Garam Masala contains cumin, green cardamon, cinnamon, black pepper, cloves, and mace. This dish was delicious.

2 - boneless skinless chicken breasts
1 - 14 oz. can coconut milk
1 - 14 oz. can chicken broth
1 - 14 oz can chickpeas
3 tbsp. green curry paste
3 tbsp. garlic/ginger paste
1 tsp. garam masala
1 - sweet potato, chopped
1 - medium onion, chopped
2 - cups of frozen stir fry vegetables (or your own combo)

Add coconut milk and chicken broth to crock, whisk in curry paste, garlic/ginger paste, and garam masala. Add chicken, add sweet potato and chickpeas. Add stir fry vegetables.

Cook 8 hours on low or 4 hours on high. Serve over rice or other grain.

Note: If you like a thicker sauce, you can use a little cornstarch near the end of cooking.