Creamy Ghee Red Curry Lamb Cubes: Slow-Cooker Set-and-Forget Tips, FAQ & printable recipe

Tips for success

For the most tender lamb, choose a well-marbled shoulder and cut it into evenly sized cubes.

If you have time, sear the lamb in a hot skillet before adding it to the slow cooker—this adds a deeper flavor, though the video skips this step. The slow cooker will still produce a delicious result without searing.

To make the sauce thicker, remove the lid during the last 30 minutes of cooking and let it reduce. If you prefer a thinner sauce, add a splash of chicken broth or coconut milk at the end. Taste and adjust seasoning with salt or extra curry paste before serving.

Variations

• Beef Version: Replace the lamb with 2 pounds of beef chuck, cut into 1-inch cubes. Cook on low for 8 hours or until fork-tender. The beef has a similar richness and works well with the red curry sauce.
• Vegetable Add-Ins: Add 1 cup of sliced carrots or baby potatoes along with the bamboo shoots. They will absorb the curry flavor and become tender. Increase the curry paste slightly if you want a stronger spice.
• Coconut Milk Swap: For a dairy-free version, replace the heavy cream with full-fat coconut milk and use coconut oil instead of ghee. The curry will have a slightly tropical sweetness that pairs beautifully with the red curry paste.
• Spicy Kick: Add 1-2 minced fresh Thai chilies or a teaspoon of chili flakes along with the curry paste. This gives the curry an extra layer of heat. Serve with extra chilies on the side for those who want more.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or cream if needed.

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 piping hot. Add a splash of water or cream to loosen the sauce.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened. The flavors continue to develop, so leftovers often taste even better the next day.

This dish is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook on low as directed. You can also cook the curry fully, let it cool, and refrigerate for up to 4 days, then reheat gently.

Serving ideas

Serve the creamy ghee red curry lamb over steamed basmati rice, with warm garlic naan on the side for scooping up every bit of sauce.

A sprinkle of fresh cilantro and a squeeze of lime (if you have them) brighten the dish, though the video keeps it simple. The curry is rich and satisfying, so pair it with a crisp cucumber salad or pickled vegetables for contrast.

For a family-style meal, place the slow cooker on the table and let everyone serve themselves.

The curry is also excellent with jasmine rice, quinoa, or even cauliflower rice for a lighter option. Leftovers can be turned into a quick lunch by stuffing them into a warm tortilla or pita.

Frequently asked questions

Recipe card

Creamy Ghee Red Curry Lamb Cubes: Slow-Cooker Set-and-Forget

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb cubed lamb shoulder (about 1-inch pieces)
• 3 tbsp Thai red curry paste
• 1 cup sliced bamboo shoots (drained)
• 1 medium red bell pepper, sliced into strips
• 1/4 cup ghee (clarified butter), melted
• 1 cup heavy whipping cream
• 1 tsp kosher salt

Instructions

1. Place the cubed lamb shoulder directly into the slow cooker insert. Spoon the Thai red curry paste over the meat, then add the sliced bamboo shoots and red bell pepper strips. Sprinkle with kosher salt. Do not stir—layering keeps the flavors distinct during the long cook.
2. Drizzle the melted ghee over the top of the ingredients, then pour the heavy whipping cream evenly across the surface. Do not stir. The cream will mingle with the curry paste and ghee during cooking, creating a rich, glossy sauce.
3. Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the lamb is fork-tender and easily shreds. The sauce will thicken slightly and the flavors will meld. Avoid opening the lid during cooking to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After the cooking time, insert an instant-read thermometer into the thickest piece of lamb. It should read at least 145°F (63°C). The meat should be tender enough to pull apart with a fork. Let the meat rest for at least 3 minutes before serving.
5. Spoon the creamy red curry lamb over steamed basmati rice. Garnish with fresh cilantro or sliced red chilies if desired (not shown in video). Serve hot with warm garlic naan on the side.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

32 g

Carbohydrates

8 g

Fat

52 g

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