Ingredients (4 servings)
| Wiener sausages | 200g |
|---|---|
| Eryngii mushrooms | 200g |
| Cherry tomatoes | Approx. 20 (200g) |
| Vegetable oil | 1 Tbsp |
| Water | 600ml |
| S&B Golden Curry Mix 220g | 3 block(82.5g) |
| Rice (cooked) | As needed |
Directions
- Remove the stem ends from the cherry tomatoes. Tear the eryngii mushrooms by hand into long strips. (Alternatively, you can cut them into smaller pieces using kitchen scissors.)
- Heat the vegetable oil in a pan and stir-fry the sausages and eryngii mushrooms. Add water and cherry tomatoes and cook until the ingredients are tender.
- Turn off the heat and add the S&B Golden Curry Mix, then stir until it is melted. Turn on the heat again and simmer over low heat until the sauce becomes thick. Serve with rice.
