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palm sugar, thai
Palm Sugar, 16 oz package

In Thai recipes as well as recipes throughout Southeast Asia, palm sugar is used as a natural sweetener. Our palm sugar is the best you can find anywhere, as we import from a premium producer in western Thailand, where the natural sap is collected from cut sugar palms and boiled until a nice sticky sugar remains. The natural sugar is poured directly into little cakes and packaged for easy use (see photos below).

It can be also eaten as candy. Consistency is firm but slightly soft, making it more simple to use than the inferior rock hard palm sugar some are selling.

You get 8 small cakes, simply shave off what you need with a knife or use a hand grater (see photos), and it dissolves nicely in the cooking process. Use with curries, gourmet dishes, sauces, and various desserts.

Ingredients: Coconut blossom 75%, white sugar 20%, malt sugar 5%.

Below are just some examples from our recipe index.

Elle Magazine recommends ImportFood.com for "sexy" palm sugar.

Product of Thailand. We also offer coconut sugar.

palm sugar cakes
palm sugar prepared

Find this product in the following ImportFood.com Thai recipes:
Panang Beef (street vendor video included)
Krong Kraeng Krop(street vendor video included)
Massaman Beef - Classic Thai Recipe
Thai Fresh Spring Rolls, "Pa Pia Sod"
Thai Papaya Salad, "Som Tum" (street vendor videos included)
Thai Ice Cream w/Basil Seeds & Chocolate-Ginger Ganache
Thai Yellow Curry Chicken, "Gaeng Garee Gai"
Thai Sticky Rice Steeped in Coconut Milk, "Khao Neeo Moon"
Thai Crispy Stir Fried Noodle, "Mee Krob" (street vendor video included)
Southern-Thai Style Som Tum, "Som Tum Trang" (street vendor video)
Massaman Hashbrowns (Thai/American Style)
Betel Leaf Salad with Shredded Carrot
Thai Prawn Satay with Cucumber Salad
Thai Chicken Satay, "Satay Gai" (street vendor video included)
Pork with Galanga, "Kha Mu"
Thai Sweet and Sour Spareribs, "See Klong Priow Wan"
Mock Bean Pods with Shrimp Filling and Sweet Filling, "Khanom Thua Paep"
Chicken stir-fried with Green Curry, "Gai Pad Khiowan"
Thai beef noodle soup, "Kuaitiao Neua"
Assorted Thai table condiments
Gaeng Tay Poe
Son in Law Eggs, Khai Look Koei
Savory Stuffed Rambutans
Thai rice pancake with shrimp, "Khao Kriab Pak Moh Sia Koong"
Thai red chicken curry, "Gaeng phed gai"
Thai vegetables in coconut milk, "Phak Tom Kati"
Spicy Thai Chicken with Fresh Thai Basil, Gai Pad Grapao"
Thai Rama Chicken, "Praram Long Song"
Northern Thai Pork Curry, "Gaeng Hanglay"
Thai peanut sauce, "Nam jim satay"
Vegetables with Tofu Dip, "Pak Namjim Tofu"
Red Curry Chicken with Bamboo Shoot
Thai Rice Balls in Warm Coconut Milk, "Bua Loi"
Thai green chicken curry, "Gaeng Khiao Wan Gai"
Stir Fried Tamarind Shrimp, "Goong Pad Nam Makham Piek"
Thai Green Mango with Sweet Fish Sauce, "Mamuang Nampla Wan"
Thai Barbeque Pork with Lemongrass Marinade, "Mu Yang Takrai"
Pork Leg on Rice, "Khao Kha Moo"
Roasted Duck & Red Curry, 'Kaeng Phed Ped Yang'
Pumpkin in Coconut Soup with Shrimp, "Phaktong Tom Kati"
American-Thai Fusion: Palm Sugar Cherry Pie
Thai Pepper Steak, 'Neua Pad Prik'
Thai Green Curry Salmon and Wild Rice
Chilli Jam, "Prik Pao" (street vendor video included)
Pla Rad Prik Pla Rad Prik Pla Rad Prik

Thai Sweet & Sour Sauce
'Nam Jim Priao Wan'

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors. Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky rice, and hard-boiled eggs.

About 10 fresh Thai chile peppers
1/2 cup fresh shallots
1/4 cup garlic cloves
1 tablespoon fresh red Thai chile peppers
3 tablespoons fresh lime juice
1.5 tablespoons tamarind concentrate mixed with 1.5 tablespoons water
2 tablespoons fish sauce
1/2 teaspoon salt
1/4 cup sliced palm sugar

Roast the garlic in a dry wok over medium heat for about 5 minutes, being careful not to burn it, and set aside. Do the same with shallot, then green chiles.

Roughly pound these three ingredients together in a mortar and pestle, but don't pound it so much that it becomes a paste. Remove this from the mortar and set aside.

Place lime juice, tamarind, fish sauce and salt in a bowl, then add palm sugar and mix well to dissolve. Add the garlic/chile/shallot mixture and combine. Top with sliced red chile peppers and serve with any type of grilled meat.

NEW Thai Recipe:
Panang Chicken Breast, 'Panang Oak Gai'

This panang, using palm sugar, creates a large amount of meat and soup, would be great for potluck or a large group.

The chicken takes on a gentle, delicous flavor, and becomes soft & tender.

We recommend using large chicken breasts with the bone still on. Panang Oak Gai means 'Panang Breast (oak) of Chicken (gai)'.

See: Panang Chicken Breast, 'Panang Oak Gai'


3.5 pounds split chicken breast
2 cups coconut cream
3 cups coconut milk
2 tablespoons palm sugar
4 tablespoons fish sauce
2 to 3 tablespoons Penang curry paste
8 - 12 kaffir lime leaves, stems removed, leaves ripped
3 - 4 fresh Thai chile peppers thinly sliced


Brown your chicken in a large pan, over low heat (a few minutes per side). Pour 3 cups coconut milk over the chicken, bring to a boil, cover and reduce heat. After 15 minutes, flip chicken breasts over. Let simmer for another 15 minutes over low heat. By this time, your liquid will have evaporated about 1/2 inch below where it was when you first added the coconut milk.

In a separate saucepan, add coconut cream and bring it to a boil. Scoop out 5 tablespoons and set aside (for topping at the end). Add panang curry paste to the saucepan and stir well. Keep heating over medium heat until you start to smell the fragrance, and you can see oil rising to the surface (about 15 minutes). Remove from heat, and pour this mixture over your chicken. Increase heat to medium/low, then season with fish sauce, palm sugar and lime leaves. Let it cook uncovered for an additional 20 minutes, then remove from heat.

Top the chicken with the coconut cream that was set aside, and serve with jasmine rice. Garnish with Thai chiles, and if you prefer, fresh Thai basil.

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