Dinner · Part 3 of 3: Tips & recipe card

Coconut Cream Red Curry Lamb Cubes: 5-Ingredient Crockpot Tips, FAQ & printable recipe

Name: Coconut Cream Red Curry Lamb Cubes: 5-Ingredient Crockpot
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Thai-American
Ingredients: 2 lb cubed lamb shoulder; 3 tbsp Thai red curry paste; 1 cup sliced bamboo shoots; 1 cup red bell pepper strips; 1 can (13.5 oz) coconut cream; 1/4 cup fresh cilantro leaves

By Clara Weller · Oct 29, 2026

A slow cooker filled with coconut red curry lamb, with tender meat and peppers in a creamy sauce.

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For even more flavor, sear the lamb cubes in a hot skillet with a little oil before adding them to the slow cooker. This adds a deep, caramelized crust that enriches the sauce.

If you do this, reduce the salt in the recipe, as the searing concentrates flavors. Also, try adding a tablespoon of fish sauce or soy sauce for extra umami, but taste first — the curry paste may already be salty.

To make this dish ahead, cook the curry completely and let it cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors will meld and deepen overnight. For a thicker sauce, simmer it uncovered for a few minutes after reheating. This curry also freezes well; see the storage section for details.

Variations

Beef Red Curry: Replace the lamb with 2 pounds of beef chuck, cut into 1-inch cubes. Cook on LOW for 8 to 10 hours, or until the beef is fork-tender. The beef will have a similar rich flavor and pairs beautifully with the red curry and coconut cream.
Spicy Thai Green Curry: Substitute Thai green curry paste for the red. Green curry is typically spicier and has a fresher, herbaceous flavor. Adjust the amount to your heat preference. The rest of the ingredients remain the same.
Vegetable Curry: For a vegetarian version, omit the lamb and add 2 cups of mixed vegetables like zucchini, eggplant, and carrots. Add the heartier vegetables at the beginning and the quicker-cooking ones in the last 30 minutes. Use a vegan red curry paste and ensure the coconut cream is dairy-free.
Coconut Curry with Chickpeas: Add 1 can of drained chickpeas along with the lamb for extra protein and texture. The chickpeas will absorb the curry flavors and become tender. This is a hearty and budget-friendly variation.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between, until heated through.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. The lamb will remain tender upon reheating.

This recipe is perfect for make-ahead meals. Prepare the curry up to 2 days in advance, let it cool, and refrigerate. Reheat gently before serving. Or, assemble the raw ingredients in the slow cooker insert and store in the refrigerator overnight, then start cooking the next morning.

The lamb will absorb more flavor from the curry paste and coconut cream. Just add 30 minutes to the cooking time if starting from a cold slow cooker.

Serving ideas

Serve this coconut red curry lamb over steamed jasmine or basmati rice to soak up the luscious sauce. Warm garlic naan or roti on the side is ideal for dipping. Garnish with extra fresh cilantro leaves and a squeeze of lime juice for brightness.

For a low-carb option, serve over cauliflower rice or with steamed vegetables. The curry is rich and satisfying on its own, but the rice and naan make it a complete meal.

For a festive presentation, spoon the curry into a large serving bowl and top with a swirl of coconut cream and a sprinkle of chili flakes. Offer lime wedges and extra cilantro at the table.

This dish pairs well with a crisp cucumber salad or a simple green salad with a tangy vinaigrette to cut through the richness. Leftovers can be served over rice noodles or with crusty bread for a quick lunch.

Frequently asked questions

Can this recipe be made with chicken instead of lamb?

Yes, chicken thighs work well. Use boneless, skinless thighs and cut them into chunks. Cook on LOW for 4 to 5 hours, or until the chicken is cooked through and tender. The cooking time is shorter than for lamb, so check for doneness at the 4-hour mark. Chicken breast can be used but may dry out; thighs are recommended.

Why is the sauce thin after cooking?

The sauce can be thin if the slow cooker is not covered tightly or if the coconut cream is low-fat. To thicken, remove the lid and cook on HIGH for 20 to 30 minutes to let some liquid evaporate. Alternatively, mash a few pieces of lamb against the side of the pot and stir to release natural thickening agents.

Can this curry be made in an Instant Pot or pressure cooker?

Yes. Use the sauté function to brown the lamb if desired, then add the remaining ingredients. Cook on high pressure for 35 minutes with a natural release for lamb. For chicken, reduce the time to 15 minutes. The sauce may be thinner; use the sauté function to reduce it after cooking.

What can be used instead of bamboo shoots?

Water chestnuts are a great substitute, providing a similar crunch. Sliced zucchini or green beans can also be used, but add them during the last 30 minutes of cooking to avoid overcooking. For a different texture, try sliced mushrooms or baby corn.

Is it necessary to brown the lamb before slow cooking?

No, browning is optional. The slow cooker will make the lamb tender without it, but searing adds a deeper flavor and color. If you choose to brown, do so in a hot skillet with a little oil for 2-3 minutes per side. This step is not shown in the video but can enhance the dish.

Recipe card

Coconut Cream Red Curry Lamb Cubes: 5-Ingredient Crockpot

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb cubed lamb shoulder
3 tbsp Thai red curry paste
1 cup sliced bamboo shoots
1 cup red bell pepper strips
1 can (13.5 oz) coconut cream
1/4 cup fresh cilantro leaves

Instructions

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.
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.
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.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 25 g
Carbohydrates: 8 g
Fat: 32 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.