Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Garlic Butter Red Curry Lamb Cubes Tips, FAQ & printable recipe

Name: Slow-Cooker Garlic Butter Red Curry Lamb Cubes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Thai-inspired
Ingredients: 2 lb lamb shoulder, cut into 1-inch cubes; 3 tbsp Thai red curry paste; 1 cup sliced bamboo shoots, drained; 1 red bell pepper, sliced into strips; 1/2 cup plain Greek yogurt; 4 tbsp garlic herb butter, sliced into medallions

By Clara Weller · Oct 29, 2026

Slow cooker filled with bubbling red curry lamb, peppers, and bamboo shoots

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the most tender lamb, cook on LOW for 8 hours. This low-and-slow method allows the collagen to break down fully, resulting in meat that falls apart.

If you're short on time, HIGH for 4-5 hours works, but the meat won't be quite as tender. Always check the internal temperature to ensure it reaches 145°F (63°C).

To thicken the sauce, remove the lid during the last 30 minutes of cooking and let it reduce. Alternatively, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the sauce, then cook for 10 more minutes. This will give you a richer, more clinging sauce that coats the lamb beautifully.

Variations

Beef Red Curry: Swap the lamb for 2 pounds of beef chuck, cut into 1-inch cubes. Cook on LOW for 8-10 hours until fork-tender. The beef will be equally rich and satisfying, with the same aromatic sauce.
Vegetable Red Curry: For a vegetarian version, replace the lamb with 2 cups of chickpeas and 1 cup of diced sweet potato. Reduce cooking time to 4-5 hours on LOW, or until the sweet potato is tender. The curry paste and butter still provide plenty of flavor.
Coconut Red Curry: Add 1 cup of full-fat coconut milk in the last 30 minutes of cooking for a richer, creamier sauce. This adds a subtle sweetness that balances the heat of the curry paste. Reduce the yogurt to 1/4 cup to keep the sauce balanced.
Spicy Red Curry: Add 1-2 sliced Thai bird's eye chilies or 1 tablespoon of sriracha along with the curry paste for extra heat. Adjust the amount based on your spice tolerance. Serve with extra lime wedges to brighten the flavors.

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 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 warmed through. Add a splash of broth or water if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the curry even more delicious 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. The lamb will remain tender upon reheating.

This recipe is perfect for meal prep. 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 start it on LOW. You can also freeze the cooked curry for up to 3 months—just thaw overnight in the refrigerator and reheat gently.

Serving ideas

Serve this curry over steamed basmati rice for a classic pairing. The fluffy rice soaks up the rich, aromatic sauce, providing a neutral base that lets the lamb and spices shine.

Warm garlic naan on the side is perfect for scooping up every last bit of sauce. For a low-carb option, serve over cauliflower rice or with steamed vegetables.

For a complete meal, add a side of cooling cucumber raita or a simple green salad with lime vinaigrette. The freshness of the salad contrasts nicely with the rich, spicy curry. You can also garnish with fresh cilantro, lime wedges, or sliced red chilies for extra heat and color, though these are optional.

Frequently asked questions

Can this recipe be made with chicken instead of lamb?

Yes, you can use boneless, skinless chicken thighs, cut into chunks. Chicken cooks faster than lamb, so reduce the cooking time to 4-5 hours on LOW or 2-3 hours on HIGH. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Why does the sauce sometimes separate or curdle?

Curdling can happen if the yogurt is low-fat or if the slow cooker temperature is too high. Use full-fat Greek yogurt and cook on LOW. Also, add the yogurt at the beginning as the video shows, and avoid stirring too much. If the sauce separates, whisk it vigorously to re-emulsify, or blend it with an immersion blender.

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

Yes, use the sauté function to brown the lamb first, then add the remaining ingredients. Pressure cook on high for 35-40 minutes with natural release. The sauce may be thinner; thicken with a cornstarch slurry on the sauté mode.

Is it necessary to sear the lamb before slow cooking?

Searing is optional but adds extra flavor through the Maillard reaction. If you skip it, the dish will still be delicious, just with less depth. For a truly hands-off recipe, skip the sear and let the slow cooker do the work.

Can this recipe be made dairy-free?

Yes, replace the Greek yogurt with full-fat coconut milk and the garlic herb butter with vegan butter or olive oil. Omit the butter and add 2 tablespoons of olive oil mixed with minced garlic and herbs. The sauce will be slightly less rich but still flavorful.

Recipe card

Slow-Cooker Garlic Butter Red Curry Lamb Cubes

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb lamb shoulder, cut into 1-inch cubes
3 tbsp Thai red curry paste
1 cup sliced bamboo shoots, drained
1 red bell pepper, sliced into strips
1/2 cup plain Greek yogurt
4 tbsp garlic herb butter, sliced into medallions

Instructions

Place the cubed lamb shoulder directly into the slow cooker. Spoon the Thai red curry paste over the lamb, then scatter the bamboo shoots and red bell pepper strips on top. No need to stir—the layers will meld during cooking.
Dollop the Greek yogurt over the top of the curry mixture. Place the garlic herb butter medallions evenly across the surface. The butter will melt and infuse the sauce as it cooks.
Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the lamb is fork-tender and easily shreds. The sauce will be bubbling gently and aromatic. Let it rest for 3 minutes before slicing.
Insert an instant-read thermometer into the thickest piece of lamb. It should read at least 145°F (63°C) for safe consumption. The meat should be fork-tender and the sauce thickened slightly.
Spoon the curry over steamed basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over the top for maximum flavor.

Contains: milk

Estimated nutrition per serving

Calories: 420
Protein: 32 g
Carbohydrates: 12 g
Fat: 28 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.