Coconut Cream Red Curry Lamb Cubes: 5-Ingredient Crockpot Step-by-step instructions

Before you start

Before starting, cut the lamb shoulder into 1- to 2-inch cubes if not already done. Measure the Thai red curry paste, bamboo shoots, and bell pepper strips. Open the can of coconut cream and have the cilantro leaves ready. No need to preheat the slow cooker; it will heat up as it cooks. Have a 7-quart slow cooker on hand. This recipe is designed to be layered in the order given, so have all ingredients within reach.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed lamb shoulder in the bottom of a 7-quart slow cooker. Spoon the Thai red curry paste over the lamb, then add the sliced bamboo shoots and red bell pepper strips. Pour the coconut cream over everything, and scatter the fresh cilantro leaves on top. Do not stir.
   Look for The ingredients should be layered in the order listed, with the coconut cream covering the top.
   Tip Stirring now is not necessary; the slow cooker will blend the flavors as it cooks.

At the end of this phase, the slow cooker insert is filled with raw lamb, curry paste, bamboo shoots, peppers, coconut cream, and cilantro. The ingredients are not mixed, creating distinct layers.

The coconut cream should cover most of the top, and the cilantro leaves are scattered over the surface. The pot looks colorful and aromatic, with the curry paste visible as red streaks. The slow cooker is ready to be covered and turned on.

Slow Cook to Tender

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the lamb is fork-tender and easily shreds. The curry will be bubbling gently and the sauce will have thickened slightly. Let it rest for 3 minutes before slicing.
   Look for The lamb should be so tender that it falls apart when pressed with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce seems too thin at the end, remove the lid and cook on HIGH for 20 to 30 minutes to reduce.

After 8 to 10 hours on LOW, the kitchen fills with the warm, spicy aroma of red curry and coconut. The sauce is bubbling gently around the edges. The lamb cubes are deep brown and so tender that they break apart with a light touch.

The peppers have softened and the bamboo shoots retain a slight crunch. The sauce has thickened to a creamy consistency, coating the back of a spoon. The curry looks rich and glossy, with flecks of red curry paste and cilantro.

Rest and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the curry rest for at least 3 minutes before serving. The resting time allows the lamb to reabsorb its juices. Serve hot over steamed basmati rice with warm garlic naan, if desired.
   Look for The sauce should be rich and creamy, and the lamb pieces should hold their shape but be fork-tender.
   Tip For a thicker sauce, mash a few pieces of lamb against the side of the pot and stir in.

After resting, the curry is ready to serve. The lamb is fork-tender and the sauce is velvety and aromatic. Scoop the curry over steamed rice, and the sauce soaks into the grains. The peppers are sweet and tender, and the bamboo shoots add a subtle crunch. The cilantro adds a fresh, herbal note. The dish looks like a restaurant-quality Thai curry, with a beautiful red-orange color and a creamy sheen.

Common mistakes

One common mistake is using a lean cut of lamb, like leg or loin, which can dry out during long cooking. Stick to shoulder or other well-marbled cuts. Another is overfilling the slow cooker; leave at least an inch of headspace.

Do not lift the lid during cooking, as this releases heat and extends the cooking time. Also, avoid stirring the ingredients at the start — the layering helps the flavors develop. If the sauce is too thin at the end, resist the urge to add cornstarch; simmering it uncovered will thicken it naturally.

How to tell it’s done

The lamb is done when it is fork-tender and easily pulls apart. To check, press a cube with a fork; it should yield easily and show no resistance. The internal temperature of the lamb should reach at least 145°F (63°C) for food safety, but for optimal tenderness, it will be well above that after 8 hours on LOW.

The sauce should be bubbling gently and have thickened slightly. If the sauce looks too thin, remove the lid and cook on HIGH for 20 to 30 minutes to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest