Red Curry Fish with Bok Choy and Mushrooms

In a small saucepan, combine coconut milk, curry paste, and brown sugar. Cook over low heat until mixture slightly thickens, about 10 minutes. Boil water then add bok choy until slightly tender but still firm, 5 minutes. Drain and plate. In a sautee pan, heat oil on medium. Salt and pepper the fish, then add it skin-side down in the pan. Cook 4-5 minutes, then flip and cook about 3 minutes or until the fish flakes when proded with a fork. Remove fish, and plate on top of the bok choy. Immediately add the mushrooms to the sautee pan, with lime juice if desired. Cook about 4 minutes, then place them atop the fish. Drizzle curry sauce over fish. Prep time 5 mins Cook time 15 mins