Red Curry Snapper

Directions

1. 1
   Combine curry paste, coconut milk, and brown sugar in a small sauce pan over low heat until thickens.
2. 2
   Chop bok choy up into small peices then boil then till they're slighty tender then drain set aside.
3. 3
   Heat oil in med saute pan and put the fish skin side down cook each side about 4 to 5 minutes
4. 4
   Take fish out and plate.
5. 5
   Add the veggies to the pan, cook for 3 minutes.
6. 6
   Divide veggies onto two plates and drizzle with sauce grom pan.