Fresh Green Curry Sauce
On Jean-Georges Vongerichten's most recent trip to Bangkok, he ate at a small restaurant where the waitress set out bowls of curry sauces alongside platters of cut-up raw vegetables, herbs and rice noodles. (You could also serve chicken or fish.) Customers assembled their own meals. At home, Vongerichten now offers several curries at the same time because he likes the balance of sweet, spicy and herbal flavors.