A bean recipe for every taste:
Cut the fish about 2 cm cubes and keep them ready separately. Remove the peel from the carrots and slice finely. Cut the firm part of the cabbage into tender strips, the soft green part into coarse pieces. Cut tomatoes into quarters and remove seeds.
Heat the oil in a large wok or possibly another large frying pan. Depending on the desired spiciness, add a little Thai curry paste to the wok form.
Add the fish cubes (other fish can be used as well, but they have to be very firm) and fry them in the curry paste for 1-2 minutes.
Add the carrot slices and the firm strips of cabbage (if you use other vegetables such as peppers, broccoli or snow peas, cleaned and cut to size, now add them as well) and continue cooking for 1-2 minutes. Add soy sauce and coconut milk gradually with a spoon until a creamy sauce is formed. Next, add the tomatoes, mung bean sprouts, green cabbage leaves as well as the cilantro. Heat briefly and bring to the table on the spot.
Serve with fragrant rice or basmati rice.