2 tbsp (30 mL) oil
2 tsp (10 mL) minced galangal or Chinese ginger
1 tsp (5 mL) minced garlic
1/2 lb (250 g) ground chicken or turkey
1/2 cup (125 mL) chopped water chestnuts
1 tbsp (15 mL) chopped cilantro
1 tbsp (15 mL) chopped green onion
1 tbsp (15 mL) minced lemongrass (the bottom 2/3 inch of stalk only)
1 tbsp (15 mL) Thai Kitchen®Premium Fish Sauce
1 tsp (5 mL) crushed red pepper flakes
Salt and pepper to taste
8 large butter lettuce leaves
Thai Dipping Sauce:
1 cup (250 mL) sugar
1 cup (250 mL) water
1 cup (250 mL) lime juice
1 tsp (5 mL) tamarind paste or rice vinegar
2 tsp (10 mL) Thai Kitchen®Premium Fish Sauce
1 red serrano chile, seeded and sliced in half rings
1 tsp (5 mL) chopped fresh cilantro
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.
STIR in cilantro, green onion, lemongrass, fish sauce, crushed red pepper, salt and pepper. Spoon into bowl. Cool slightly or refrigerate until chilled.
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 (50 mL) of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.)
SERVE chicken mixture with lettuce leaves and Thai Dipping Sauce, allowing guests to form their own wraps.