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Thai Curry Chili

Thai Curry Chili

This recipe has all the warm and wonderful flavors of our favorite curry dish along with beans and tomatoes to make the perfect Thai Curry Chili!
Course Main Course
Cuisine Thai
Keyword thai curry chili
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 425kcal
Author The Salted Pepper


  • 2 Tablespoons Olive Oil
  • 1 Pound of Sirloin
  • 2 Tablespoons of yellow curry powder divided
  • 1 Tablespoon of red curry paste divided
  • 1 1/2 Teaspoons salt divided
  • 1/2 Teaspoon black pepper
  • 1 Vidalia Onion
  • 1 13.5 ounce can of Coconut Milk
  • 1 Cup Chicken Stock
  • 2 Tablespoons Creamy Peanut Butter
  • 1 Tablespoon Lemongrass Paste
  • 1 1/2 Tablespoons Chili Pepper Paste
  • 1 Red Bell Pepper
  • 1 14.5 ounce can Hunt's Fire Roasted Tomatoes
  • 1 29 ounce can Black Beans
  • 1 Cup Fresh Cilantro chopped


  • Crushed Peanuts
  • Sour Cream or Plain Greek Yogurt
  • Chopped Green onions
  • Chopped Cucumber
  • Chopped Cilantro


  • Cube Sirloin Steak and place in plastic bag or bowl. Mix together 1 Tablespoon of yellow curry powder, 1/2 teaspoon salt, 1/2 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 1/2 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 3/4 cup to Thai Curry Chili and stir.. Reserve 1/4 cup for garnish.
  • Prepare garnishes.
  • Serve and Enjoy!


Recently, I had a hard time finding Lemongrass paste and substituted it with about 1 tsp grated lemon peel and 1 tsp maple sugar. 


Serving: 1cup | Calories: 425kcal | Carbohydrates: 29g | Protein: 24g | Fat: 23g | Saturated Fat: 1g | Sodium: 502mg | Potassium: 148mg | Fiber: 1g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 21.5mg | Calcium: 11mg | Iron: 0.3mg