ALL YOU NEED:br 2 tbsp (30 mL) oil br 2 tsp (10 mL) minced galangal or Chinese gingerbr 1 tsp (5 mL) minced garlic br 12 lb (250 g) ground chicken or turkeybr 12 cup (125 mL) chopped water chestnuts br 1 tbsp (15 mL) chopped cilantro br 1 tbsp (15 mL) chopped green onionbr 1 tbsp (15 mL) minced lemongrass (the bottom 23 inch of stalk only) br 1 tbsp (15 mL) Thai Kitchen® Premium Fish Sauce br 1 tsp (5 mL) crushed red pepper flakesbr Salt and pepper to taste br 8 large butter lettuce leavesbr br Thai Dipping Sauce: br 1 cup (250 mL) sugarbr 1 cup (250 mL) waterbr 14 cup (60 mL) lime juice br 1 tsp (5 mL) tamarind paste or rice vinegar br 2 tsp (10 mL) Thai Kitchen® Premium Fish Saucebr 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 14 cup of the syrup and remaining ingredients in small bowl. (Reserve remaining syrup for another use, such as sweetening iced tea.