Cube Sirloin Steak and place in plastic bag or bowl. Mix together 1 Tablespoon of yellow curry powder, ½ teaspoon salt, ½ teaspoon black pepper and 1 Teaspoon Red Curry Paste. Mix spices with cubed to sirloin to coat entirely. Set aside
Chop Vidalia Onion.
Heat 2 Tablespoons of olive oil in large stock pot on medium heat. Add Sirloin and onion. Continue to cook until the onions are soft and the sirloin is browned, about 5-7 minutes.
Add in coconut milk and chicken stock, reduce heat to low.
Add peanut butter, remaining tablespoon of yellow curry powder, 1 teaspoon salt, 1 ½ Tablespoons chili pepper paste, 1 Tablespoon Lemongrass paste and remaining 2 teaspoons of red curry paste. Stir to combine.
Dice red pepper and add to pot. Add can of Fire Roasted tomatoes.
Drain and rinse black beans, add to pot and stir to combine.
Allow to simmer 45-60 minutes or until sirloin is tender and all flavors are combined.
Chop cilantro and add ¾ cup to Thai Curry Chili and stir.. Reserve ¼ cup for garnish.
Prepare garnishes.
Serve and Enjoy!
Notes
Recently, I had a hard time finding Lemongrass paste and substituted it with about 1 teaspoon grated lemon peel and 1 teaspoon maple sugar.