Slow-Cooker Cashew Cream Red Curry Lamb Cubes Tips, FAQ & printable recipe

Tips for success

For the most tender lamb, choose a well-marbled shoulder roast and cut it into 1-inch cubes yourself. Pre-cut stew meat can work, but it may be from a leaner cut.

If you have time, sear the lamb in a hot skillet before adding it to the slow cooker for extra depth of flavor, though the recipe works perfectly without this step. The curry paste can be adjusted to your heat preference — start with less and add more after cooking if needed.

To make your own cashew cream, soak 1 cup of raw cashews in hot water for 30 minutes, then blend with 1/2 cup of water until completely smooth. This yields about 1 1/2 cups.

Store any leftover cashew cream in the refrigerator for up to 5 days. If you prefer a dairy-free version, replace the butter with coconut oil or omit it entirely. The cashew cream already provides plenty of richness.

Variations

• Beef Red Curry: Substitute beef chuck for the lamb shoulder. Cook on low for 8 to 10 hours until the beef is fork-tender. The beef will absorb the curry flavors just as well.
• Vegetable Curry: For a meatless version, replace the lamb with 2 cups of cubed firm tofu and add an extra cup of mixed vegetables like carrots and green beans. Cook on low for 4 to 5 hours, as tofu doesn't need as long.
• Spicy Thai Curry: Add 1 to 2 thinly sliced Thai bird's eye chilies along with the curry paste for extra heat. Taste the sauce before serving and adjust seasoning with fish sauce or salt.
• Coconut Curry: Replace the cashew cream with an equal amount of full-fat coconut milk for a more traditional Thai flavor. Omit the butter or use coconut oil for a dairy-free version.

Storage and make-ahead

Fridge

Store 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 broth 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 hot. Or microwave in 1-minute intervals, stirring between.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and may even taste better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is ideal for make-ahead meals. Assemble 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 a day ahead and reheat it gently before serving. The sauce will thicken upon standing, so add a little broth when reheating if needed.

Serving ideas

Serve the curry over steamed basmati rice, which soaks up the rich sauce beautifully. For a low-carb option, serve it with cauliflower rice or on its own.

Warm garlic naan is a perfect accompaniment for scooping up every last bit of sauce. The curry is hearty enough to be a main course on its own, but it also pairs well with a simple cucumber salad or steamed greens.

For a complete meal, set out bowls of rice, naan, and the curry, and let everyone serve themselves. Garnish with fresh cilantro or lime wedges if you like, though they are not required. The curry is best served hot, straight from the slow cooker. Leftovers can be turned into a quick lunch by reheating and serving with rice or in a wrap.

Frequently asked questions

Recipe card

Slow-Cooker Cashew Cream Red Curry Lamb Cubes

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 3 tbsp Thai red curry paste
• 1 cup sliced bamboo shoots
• 1 red bell pepper, sliced
• 1 1/2 cups roasted cashew cream
• 4 tbsp unsalted butter, cut into pats

Instructions

1. Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. Spread the Thai red curry paste over the lamb, then add the sliced bamboo shoots and red bell pepper strips. Pour the cashew cream over everything and top with the pats of butter. Do not stir.
2. Cover the slow cooker and cook on low for 8 hours, or 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.
3. When the lamb is fully tender, use two forks to shred the larger pieces or leave the cubes whole, depending on preference. Stir the curry gently to combine the sauce. Let the meat rest for at least 3 minutes before serving.
4. Spoon the steaming curry over fluffy steamed basmati rice and serve with warm garlic naan on the side. Ladle the velvety sauce generously over each portion.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

18 g

Fat

36 g

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