Chicken Curry

3 boneless chicken breasts
2 T. Patak's Curry Paste (hot or mild)
1/2 green pepper diced
1/2 large onion, diced
2 cloves garlic, diced
1 can stewed or diced tomatoes
1 sm. can tomato paste
1/2 c. frozen peas
1 c. frozen vegetable medley (broccoli, cauliflower and carrots)
1/4-1/2 can of coconut milk

1. Boil chicken breasts.
2. While chicken cools, saute green pepper and onion in olive oil. When chicken is cool enough to touch, shred to your liking with a fork.
3. Put chicken, green pepper, onions and garlic into crock pot or large sauce pan (low heat)
4. Add curry paste and cover for 5 minutes.
5. Add canned tomatoes and tomato paste + 1 can of water. Let cook, covered, for 20 minutes.
6. Add frozen veggies and cook for another 10 minutes with lid on. (Sometimes I also like to add lime juice and cilantro at this point, if I have it.)
7. Shortly before serving, add coconut milk.
8. Serve with basmati rice.