Thai Red Curry Chicken (Whole30 Compliant)

1 lb chicken breasts (mine were from frozen)
1 red pepper, sliced
1 leek, white parts, sliced and cleaned
3 cloves garlic (or more), minced
1 Tbsp fresh ginger, grated (or more)
2 tsp cumin
2 Tbsp compliant Thai red curry paste
1 can full fat coconut milk
1/2 lime to juice
2 tsp compliant fish sauce (I use Red Boat)
2 cups packed baby spinach
3 green onions, sliced
1/2 cup cilantro, chopped (optional)
1 hot pepper of choice, thinly sliced (optional)
salt & pepper to taste
rice or other starch of choice to serve with

1. Put chicken in Instant Pot with 1 cup water or chicken broth (broth adds more flavor). Set for 10 minutes. Natural release. Shred. (or cook and cut or shred chicken as you like) Meanwhile...
2. Add coconut oil or other oil of choice to pan, medium heat. Cook red peppers ~5 minutes until softening.
3. Add leeks, garlic, ginger, and cumin, stir in and let cook 3-4 minutes.
4. Add curry paste and coat all the vegetables. Pour in coconut milk and stir to combine, add lime juice and fish sauce, stirring to combine.
5. Add spinach, cooking to wilt down. You can also add some green onions and cilantro in this step, as I did.
6. Add shredded chicken, season with salt and pepper, tweak seasoning levels as you wish (I added  salt, pepper, and a touch more cumin). Cook together 5-10 minutes to meld flavors and gently reduce to desired thickness.
7. Divide between bowls (over rice, if serving), top with sliced pepper, more green onion and cilantro as desired.