Heat one tablespoon of canola oil in a pan until warm and add curry paste. Cook and stir for 30 to 60 seconds, add the coconut milk and fish sauce whisking continually. Add sugar and stir. Cover and remove from heat.

Heat 1-inch of canola oil in a pan until the oil sizzles when a pinch of flour is sprinkled over it. Flour the fish pieces and fry in oil until brown, about 3 minutes.

Heat the curry sauce and add the fish, swirl and turn fish until completely coated with sauce.

Sauté the bok choy and red pepper in the oil ever so slightly, remove and drain in a colander. Serve immediately.  To serve, place fish on plate and surround with bok choy and red peppers.

Serving Ideas: Serve with rice.