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Goan chicken risotto

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Adjust Servings:
1 tbsp vegetable oil 
1 banana shallot, finely chopped
400ml lighter coconut milk
2 garlic cloves, crushed
1/2 tsp shrimp paste 
60g goan curry paste
Small handful of fresh coriander, leaves and stalks separated, finely chopped
175g arborio risotto rice 
2 kaffir lime leaves
500ml chicken stock
2 skinless chicken breasts, cut into small chunks
25g unsalted peanuts
70g edamame beans, thawed
20 green beans, trimmed and cut into thirds
1 tbsp Thai fish sauce
1/2 lime, juiced
A few rocket leaves

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Goan chicken risotto

Who says you can't merge an Italian risotto with an Indian curry? My take is dairy free and combines the richness of coconut with the saltiness of shrimp paste, the sourness of Thai fish sauce and the subtle heat of Goan curry paste. If you want a veggie version, simply swap the chicken for roasted butternut squash.

  • Spicy
  • 40 Mins
  • Serves 2
  • Medium




  1. Heat the oil in a large frying pan or crock pot over a low-to-medium heat. Add the chopped shallots and sauté gently for 5 minutes or until soft and translucent but not coloured.

  2. Place a small saucepan over a low heat and add the chicken stock.

  3. Add the garlic, shrimp paste, Goan curry paste and coriander stalks to the shallots and stir-fry until fragrant; about 2 minutes.

  4. Turn the heat up slightly and add the arborio rice. Toast the grains for 2-3 minutes, stirring constantly, until the edges of the rice look slightly translucent. This will help to crack the grains so they absorb the stock better.

  5. Preheat the oven to 200C, then add a ladleful of coconut milk and stir in the kaffir lime leaves. Cook gently over a low-to-medium heat, stirring constantly, until all the liquid has been absorbed.

  6. Repeat with the rest of the coconut milk, then add a ladleful of stock at a time until nearly all the liquid has been absorbed. Once a quarter of the stock has been used, add the chicken pieces and continue to simmer and stir.

  7. Meanwhile spread the peanuts out on a baking tray and roast for 10 minutes or until golden and toasted. Finely chop and set aside.

  8. Bring a pan of water to the boil and cook the edamame beans and green beans for 3 minutes or until tender. Drain and refresh under cold water.

  9. When the risotto is done the rice should be tender with a slight bite. The overall consistency should be loose and creamy but not sloppy. If the grains are still undercooked, add a splash of hot water and continue to cook, stirring often.

  10. Once cooked to your liking, remove the pan from the heat and discard the kaffir lime leaves. Stir in the Thai fish sauce and coriander leaves with the edamame beans and green beans.

  11. Squeeze in the lime juice (taste as you go) and season with salt and pepper. Leave the risotto to sit for 2 minutes.

  12. Serve the Goan chicken risotto in bowls, garnished with the roasted peanuts and a few rocket leaves on top.

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