2 tablespoons oil
2 teaspoons minced galangal or Chinese ginger
1 teaspoon minced garlic
1/2 pound ground chicken or turkey
1/2 cup chopped water chestnuts
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon minced lemongrass (the bottom 2/3 inch of stalk only)
1 tablespoon Thai Kitchen® Premium Fish Sauce
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
8 large butter lettuce leaves
Thai Dipping Sauce:
1 cup sugar
1 cup water
1/4 cup lime juice
1 teaspoon tamarind paste or rice vinegar
2 teaspoons Thai Kitchen® Premium Fish Sauce
1 red serrano chile, seeded and sliced in half rings
1 teaspoon 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 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.