How do you make Thai coconut curry sweet?

Thai curries usually contain palm sugar, that adds a little extra sweetness to balance the spicy & sour tastes:

http://www.thaifoodandtravel.com/ingredients/palms...

http://en.wikipedia.org/wiki/Palm_sugar

http://www.templeofthai.com/food/flour_sugar/cocon...

Thai restaurants add palm sugar to their curries. You can find palm sugar in any Asian market, or next time add a pinch of brown sugar and see if that works better for you.

Sweet Yellow Curry

I wouldnt add the fruit. I am half Thai, and my mother owned her own Thai restaurant. Add either palm sugar or sugar to sweeten. But the best way is to taste, don't add alot at once. The only time I would add fruit is if it was a shrimp and pineapple curry. Also, remember there is yellow curry, green curry, panang curry, massaman curry, red curry..and the list goes on. I can help more if I knew what type of curry your making. Also use the chao koh coconut milk.

It doesn't matter so much if you use a good quality coconut milk or coconut cream. To make your curry taste authentic you will need Palm Sugar (brown sugar, white sugar or honey is no substitute), also you will need to add Fish Sauce to help balance the sweetness with a salty flavour, Kaffir Lime Leaves, Corriander, Phak Khap Pow (sweet basil), Red or Green Chillies (depends if you are making a red or green curry.) Hope this helps....

Some recipes call for cream of coconut instead of coconut milk. Cream of coconut is thicker and sweeter than regular coconut milk.

You need to get a mild curry paste to use with your coconut milk...curry is inherently spicy, so you need the mildest kind you can get to have the sweeter taste.

Palm Sugar!! It comes in jars from a good thai supermarket.

It's what the Thai's use

challenging step try searching at bing and yahoo that may help

HONEY