Red Curry Snapper - cooking recipe

Ingredients

2 red snapper fillets (6oz)
1 teaspoon red curry paste
1 cup coconut milk
1 cup mushroom
1 small head bok choy
1/2 tablespoon brown sugar
1 teaspoon canola oil

Preparation

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