Ingredient

Palm Sugar Recipes

8 recipes with palm sugar for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

8 recipes

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🇮🇩IndonesiaAdvanced

Salads

Gado-Gado

A warm Indonesian salad of blanched and fresh vegetables, potato, and egg, drizzled with a rich spiced peanut sauce. Indonesia's national dish — gado-gado means 'mix-mix', and you can use whatever vegetables you have on hand.

30 min230 kcal2 serves

🌿Vegetarian⚡Quick🌶️Spicy

★4.7

🇹🇭ThailandMedium

Salads

Som Tam (Green Papaya Salad)

Thailand's most iconic salad — shredded green papaya pounded in a mortar with tomatoes, green beans, garlic, chili, lime juice, and fish sauce. Crunchy, spicy, tangy, and refreshing all at once. Served cold with sticky rice and grilled chicken.

20 min140 kcal2 serves

🌶️Spicy⚡Quick🌾Gluten-free

★4.8

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Pad Thai

Stir-fried rice noodles with egg, bean sprouts, peanuts, and your choice of protein — shrimp, chicken, or tofu — in a sauce built on tamarind, fish sauce, and palm sugar. The three-part balance of sour, salty, and sweet is what makes Pad Thai distinct from any other noodle dish in the world. It is one of Thailand's most iconic street foods, eaten at vendors across Bangkok and virtually every Thai restaurant globally. The sauce is the whole recipe — get the sauce right and the rest is quick. Two rules matter most: cook in small batches so the wok stays hot enough to caramelize the sauce, and never overcook the noodles.

25 min580 kcal2 serves

🌾Gluten-free⚡Quick🌶️Spicy

★4.6

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

Northern Thai egg noodle soup with a rich, golden coconut curry broth, braised chicken, and — the defining detail — a nest of deep-fried crispy noodles floating on top of the same egg noodles in the bowl. Khao soi (ข้าวซอย) is the signature dish of Chiang Mai and the Lanna region of Northern Thailand, though its origins trace the old trade routes connecting Thailand, Myanmar, and Yunnan. The broth is distinct from Bangkok-style curries: turmeric-forward, slightly spiced, coconut-rich, and not particularly hot. The condiments served alongside — pickled mustard greens, raw shallots, lime wedges, and chilli oil — are not optional. They complete the dish by adding sharp, sour, fresh notes that cut through the richness of the coconut broth. This is one of the great noodle soups of the world.

50 min640 kcal4 serves

🌶️Spicy

★4.7

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Tofu Pad Thai

Flat rice noodles stir-fried with pressed tofu, bean sprouts, and spring onions in a tamarind-fish sauce-palm sugar sauce, finished with crushed peanuts and lime. This is a vegetarian adaptation of the classic Thai street dish — not a compromise version, but a version that works because the sauce, technique, and noodle handling are treated correctly. The tamarind is non-negotiable. The wok needs to be genuinely hot. The tofu needs to be dry before it hits the pan. Get those three things right and the rest follows.

35 min480 kcal2 serves

🌿Vegetarian🌶️Spicy

★4.5

🇹🇭ThailandMedium

Meat Dishes

Thai Green Curry (Gaeng Keow Wan)

Gaeng keow wan (แกงเขียวหวาน) — literally 'sweet green curry' — is the most popular curry in Thailand, served everywhere from street stalls to fine restaurants. The green color comes from fresh green chillies in the paste; the 'sweet' in the name refers not to sugar but to the soft pastel shade of green. A quick-fried green curry paste forms the base, bloomed in the thick cream from coconut milk before the liquid is added. The balance is non-negotiable: spicy from the paste, rich from the coconut, salty from fish sauce, and a back note of sweetness from palm sugar. Thai basil and kaffir lime leaves are the aromatics that make it unmistakably Thai. Serve with jasmine rice and nothing else.

35 min420 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.4

🇹🇭ThailandMedium

Meat Dishes

Thai Red Curry (Gaeng Phet)

Gaeng Phet (แกงเผ็ด) — 'spicy curry' — is Thailand's most ubiquitous curry, found on every restaurant menu and in every home. Where green curry uses fresh chillies for a herbal brightness, red curry uses dried red chillies for a deeper, earthier, and more complex heat. The color comes from dried chilli skins; the richness comes from full-fat coconut milk with the cream reduced first to separate the oil before the paste is added — the authentic Thai technique that concentrates the aromatics. Popular with chicken, beef, pork, duck, or prawns. Thai eggplant and bamboo shoots are the classic vegetables; bell peppers and pumpkin are common additions.

30 min440 kcal4 serves

⚡Quick🌾Gluten-free🌶️Spicy

★4.4

🇹🇭ThailandAdvanced

Meat Dishes

Thai Satay with Peanut Sauce

Satay (สะเต๊ะ) arrived in Thailand from Indonesia via Malay traders and became one of the country's most beloved street foods. Thin strips of chicken or pork are marinated in lemongrass, turmeric, coconut milk, and warm spices, then threaded onto bamboo skewers and grilled over charcoal until caramelized at the edges and fragrant throughout. The essential accompaniment is the satay sauce — a rich, sweet, slightly spicy peanut sauce made with roasted peanuts, red curry paste, and coconut milk — not the peanut butter version common elsewhere. In Thailand it is often served with a quick cucumber pickle to cut the richness and toasted white bread for dipping into the sauce.

45 min480 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

★4.4

Ingredients

Goes well with

Other ingredients that appear most often alongside palm sugar across the archive. Pick one to drill deeper.

peanuts fish sauce coconut milk rice noodles bean sprouts turmeric Thai basil red curry paste potato cabbage green papaya lime