Heat a medium saucepan on a medium high heat. Finely slice cabbage and add to the pot with a little oil and a pinch of salt. Cover and cook, stirring often until cabbage is softened but not mushy. About 5 minutes.

Divide cabbage between two bowls. Return pot to the heat and add curry powder, coconut milk, fish sauce and lime juice. Taste and season with salt or more fish / soy sauce if needed. Bring to a simmer.

Add eggs and simmer for 3 minutes or until whites are set and yolks are still runny.

Top cabbage with 2 eggs each and spoon over the sauce. Scatter with coriander (cilantro) and serve hot.