ALL YOU NEED:<br />2 tbsp (30 mL) oil <br />2 tsp (10 mL) minced galangal or Chinese ginger<br />1 tsp (5 mL) minced garlic <br />1/2 lb (250 g) ground chicken or turkey<br />1/2 cup (125 mL) chopped water chestnuts <br />1 tbsp (15 mL) chopped cilantro <br />1 tbsp (15 mL) chopped green onion<br />1 tbsp (15 mL) minced lemongrass (the bottom 2/3 inch of stalk only) <br />1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce <br />1 tsp (5 mL) crushed red pepper flakes<br />Salt and pepper to taste <br />8 large butter lettuce leaves<br /><br />Thai Dipping Sauce: <br />1 cup (250 mL) sugar<br />1 cup (250 mL) water<br />1/4 cup (60 mL) lime juice <br />1 tsp (5 mL) tamarind paste or rice vinegar <br />2 tsp (10 mL) Thai Kitchen® Premium Fish Sauce<br />1 red serrano chile, seeded and sliced in half rings <br />1 tsp (5 mL) chopped fresh cilantro <br /><br />ALL YOU DO:<br />HEAT oil in large skillet on medium-high heat. Add galangal and garlic; stir fry 1 minute. Add ground chicken; stir fry 4 minutes. Add water chestnuts; stir fry 2 minutes.<br />STIR in cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper. Spoon into bowl. Cool slightly or refrigerate until chilled.<br />MEANWHILE, for the Thai Dipping Sauce, bring sugar and water to boil in small saucepan, stirring to dissolve sugar. Cool slightly. Mix 1/4 cup of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.)
