Palm Sugar

Palm sugar is a secret weapon in making the best Thai curry.

Palm sugar is far less processed than your typical brown sugars, and retains an intense caramel-like taste.

Look for a Thai brand – you can find one like this at Viet Wah or Uwajimaya. Sometimes it is sold in smaller tubs, or packets containing little 'half-tennis-balls' of sugar.

I prefer the jars as it's a little easier to keep it soft, which makes it more workable when scooping.

If you get the jar – they are sealed with a wax layer ontop of the sugar. Makes sure you scrape off the top 1/16" layer of wax before using.

Thirsty for even more info?

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