Apples with Thai Palm Sugar-Chili Dip Recipe

By
Leela Punyaratabandhu
Leela Punyaratabandhu
Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.
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Updated August 30, 2018
thai-palm-sugar-dip-recipe.jpg

Note: The dip can be made in advance and kept refrigerated. Gently reheat the chilled dip to restore its honey-like consistency before serving.

Recipe Details

Apples with Thai Palm Sugar-Chili Dip Recipe

Active 5 mins
Total 5 mins
Makes 1 cup

Ingredients

  • 1 cup finely-chopped palm sugar
  • 1/4 cup water
  • 1/2 tablespoon salt (more or less to taste)
  • 1 bird's eye chili, finely chopped
  • 3 to 4 fresh tart, crisp apples, cut into slices

Directions

  1. Place palm sugar and water in a small saucepan set on medium-low heat; whisk just until sugar melts. Remove from heat and whisk in salt and chili. Check for consistency and taste. The dip should have the consistency of honey, and it should be sweet, followed by salty. You may need more water and/or salt. Serve dip with apples. Unused dip can be stored in the refrigerator indefinitely.

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