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Thai Palm Sugar

Thai Palm Sugar
Add to cart16 oz - $3.49 

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

Palm Sugar

Palm Sugar

Palm Sugar

 


 

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)

 


 

Thai Crispy Fish Topped with Chili Sauce, 'Pla Rad Prik'

This is a very spicy crispy fish that's surprisingly simple to make using just a few ingredients. It's best to use fresh red Thai chile peppers. Regarding the fish, here we used tilapia you can use any fish such as cod, catfish, trout, salmon, etc. We had the fish cleaned and gutted but left the head on. You may prefer to remove the head, or even use fish fillets -- it doesn't matter.

Note that when you've finished frying your fish, put it in the oven at 350F for 10 minutes or so as you prepare the sauce, as this will make it even more crispy.


 

Khao Mau Tod - Young Rice Fried Banana Fritters

Khao Mau is a very tradtional sweet banana desert that's made in the Northeastern (Isan) region of Thailand, by families who are harvesting new crop rice.

Typically they will use rice that was harvested that day (still wet, and slightly green) but we use regular sticky rice here with good results.


 

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.


 

Panang Chicken Breast, 'Panang Oak Gai'

This panang creates a large amount of meat and soup, would be great for potluck. We recommend using large chicken breasts with the bone still on. Panang Oak Gai means 'Panang Breast (oak) of Chicken (gai)'.


 

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