I like to cook Thai food at home but almost every recipe contains sugar. I usually omit sugar but that changes the salty-sour-spicy-sweet thai flavor to just salty-sour-spicy. Still good but not the same. If I was going to use a sweet element what would be the least impactfull on insulin, carbs and calories? I assume palm sugar is not a good choice. Honey, agave..stevia?
Traditionally, Thai cooking uses palm sugar (jaggery). The Paleo Chocolate Lover's Cookbook recommends coconut sugar for a low-insulin sweetener. I've seen references that claim the two are the same and references that claim they're completely different ... according to Wikipedia, they're both made from the sap of two different palm trees, palm sugar from the date palm, coconut sugar from the coconut palm. Coconut sugar is still a Whole Foods or online thing for most people. Palm sugar can be found at most Asian and Indian grocery stores.
Failing that, dark maple syrup will have the closest flavor profile (dark to get more of the healthy "impurities"). Otherwise, honey (raw, unfiltered, local) is the most paleo option.
Importance of sweetness 0 Answers
Apples = "bags of sugar"? 10 Answers
Chocolate addict 9 Answers