Ready Made Thai Yellow Chicken Curry with Vermicelli & Cucumber

Steps

1. Preheat oven to 180°C bake. Bring a full kettle to the boil.
2. Transfer curry to a medium pot and heat on medium heat, stirring often for about 10 minutes, until piping hot. Alternatively, cook in oven. Remove film seal completely from curry, cover with foil, place on an oven tray and cook for 30-40 minutes, or until heated through. Remove from oven on tray.
3. Place noodles in a medium heat-proof bowl and cover with boiling water. Use a fork to separate strands, then cover. Leave for 5 minutes, then drain well. Cut in a few places with kitchen scissors to make them easier to eat. Set half aside, this is left over.
4. Dice cucumber and pick mint leaves.
5. Curry with vermicelli. Sprinkle over cucumber and mint.