For the magic green chile sauce: Blend jalapenos, garlic, lemon juice, fish sauce and sugar. (This sauce can be used in numerous dishes to add a complex sweet and spicy, full-bodied flavor.)
For the larb: Lightly brown the chicken in a well-oiled heated pan with yellow onions, stirring, about 4 minutes. Add 1/4 cup water and cook an additional 3 to 4 minutes. Remove from heat. Add 3/4 cup of the magic green chile sauce. Add ginger, red onion, Thai chiles, roasted red chile garlic paste, sriracha and lemongrass. Return this mixture of ground chicken and seasonings to heat for 1 minute so all the great flavors are melded together but the freshness of the ingredients is not lost. Cook longer if there is excessive moisture in your mix. Remove from heat. Tear 1 sprig mint into fine pieces and mix into the cooked and seasoned meat mixture. This should now be the consistency of sloppy joes. It is spooned onto the lettuce leaves and topped with some of the remaining fresh mint leaves. Consume with a large cold Thai tea or Thai beer.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.