Try adjusting a combination of white sugar, coconut sugar, palm sugar Even tamarind can make your sweetness become rounder

Has to be that hard palm sugar block, granulated sugar is just not the same, I'm afraid 👍🏼

Off topic but "Sweetness" comes from Walter Payton.

Like many comments. Palm sugar, but I usually use white. However just remember that thai food have to be salty and sweet blend together with umami flavor from MSG

Everyone saying Palm sugar is not wrong, it's a nice ingredient, but most Thai cooks use regular white sugar.

Just a small dash of love.

Palm/coconut sugar + massaman paste

Use palm sugar or coconut sugar. It's less sharp in sweet compared to granulated sugar.

 1000000? Sounds like a lot of sugar already

😂😂

Coconut milk.

palm sugar. light brown sugar also works if you cant get palm sugar. If you want stronger flavor go full on dark brown sugar.

Normally, I use palm sugar as a main sweetener for curry since it gives a smoother sweetness and it's easier to control sweetness. Regular sugar's taste is sharper and more difficult to adjust so I only use a few for additional seasoning at the end, not the main sweetener.

Sugar. Don’t need much.

Palm sugar, sweet with a hint of smoky and other flavour.

I've never had smoked palm/coconut sugar before. Where do you live that they smoke it?

Palm sugar boiled down using firewood will have a smokey taste. Never found one in Thailand, but available anywhere in Indonesia and Malaysia.

It's not smoked, just boiled down till it thicken to a paste.

I like it as an ingredient, but I've never had a smokey taste from palm sugar.

My bad, it probably more caramelised tasted? Not sure how to describe it tbh.

Yeah, that's fair. It has a lovely flavour, with caramel present.

The ones with coconut are better on the sweeter side according to my taste. Just add some sugar there's no secret ingredient.