This recipe appears in:My Thai: Apples with Palm Sugar-Chili Dip
Note: The dip can be made in advance and kept refrigerated. Gently reheat the chilled dip to restore its honey-like consistency before serving.
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- 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
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.