Add Five Tastes Curry Paste to a wok and cook for 1 minute or until fragrant. Stir in coconut milk, kaffir lime leaves, lemongrass and fish stock. Add fish, cover and simmer for 5 minutes.
Remove lid and stir in fish sauce and sugar, cook for 1 minute or until fish is cooked. Stir in coriander and lime juice and remove lemongrass.
Serve with rice, lemon wedges and garnish with capsicum.