Hi Ruthie-- what's the recipe? Light brown sugar tends to be a reasonable substitute for sugars like turbinado/demerara/jaggery/panela, which are raw or minimally processed. The issue most people have (if any) with "regular" brown sugar is that these days it's usually just refined sugar treated with molasses. Palm sugar may have some nuanced taste that you'd be missed out on, but generally I would say go with brown sugar if you have it *but* pay extra attention to amounts since some sugars have very different masses depending whether they're packed or not (i.e. better to go by mass than by volume if possible). Good luck!
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