Vietnamese yellow curry with mussels and chicken meatballs from Elizabeth Street Cafe / Vietnamese Cuisine from the Elizabeth Street Cafe (page 118) by Tom Moorman and Larry McGuire and Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Classic French baguette; Stovetop jasmine rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other red chiles for Fresno chiles; and pork bones, chicken bones, or a combination for beef bones.

  • puddlemere on January 07, 2019

    Very good. I used some leftover chicken pho broth that I had frozen and supplemented it with regular chicken stock. I halved the recipe and still got three generous servings out of it, although next time I may use a bit less stock, as I wanted it to be a little thicker. Also substituted ground turkey for the chicken and butternut squash for the kohlrabi, and left out the mussels altogether. Served with rice.

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