Healthy Yellow Curry with Lean Pork

Demonstrated by: Audrey Wilson of AJ’s Volcano Cottage on the Big Island.
Simple, Ono, and Healthy - January 30, 2005.



Healthy Yellow Curry with Lean Pork

  • Cooking spray
  • 1/4 cup Thai yellow curry paste
  • 1 teaspoon curry powder
  • 1 1/2 cups thinly sliced lean pork loin
  • 2 medium potatoes or sweet potatoes, peeled, cubed, and partially cooked
  • 2/3 cup non-fat dry milk, mixed with water to make 1 cup
  • 1/2 teaspoon coconut extract
  • 2 tablespoons Sugar Twin® brown sugar replacement
  • 3 tablespoons saltless shoyu (available in Japanese grocery stores)

Cucumber Relish:

  • 6 tablespoons Splenda® Granular
  • 2 tablespoons vinegar
  • 1/4 cup sliced or diced cucumbers
  • 2 tablespoons ground roasted peanuts
  • 1 shallot, thinly sliced
  • Jalapeno peppers slices to taste (optional)
  • 1 tablespoon chopped Chinese parsley


  1. Spray wok with cooking spray.
  2. Sauté curry paste and curry powder for one minute.
  3. Brown pork; add the potatoes, the dry milk mixed with water, and the coconut extract; bring to a boil and simmer for about 5 minutes or until the pork and potatoes are cooked.
  4. Add Sugar Twin® brown sugar replacement and saltless shoyu; simmer until the Sugar Twin® is dissolved.
  5. Serve with Cucumber Relish.

Makes 4 servings.

  1. In a small saucepan, add Splenda® and vinegar; bring to a boil and cook until thickened.
  2. Add remaining ingredients and marinate for 2 to 4 hours.

Makes about 1/2 cup.


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