Curried Zucchini, Chicken and Goat Cheese Rolls with Cashew Mango Fried Rice

Bright, fragrant, and a little unexpected, this Curried Zucchini, Chicken and Goat Cheese Rolls with Cashew Mango Fried Rice recipe brings together spicy-sweet Thai-inspired flavors and creamy Mediterranean tang. Thin zucchini ribbons wrap around curried chicken and soft goat cheese, while a spoonful of vibrant cashew mango fried rice rounds out the plate with tropical sweetness, crunch, and a kiss of heat. It’s a showstopping weeknight dinner or weekend entertaining dish that still comes together with minimal fuss.

Why you’ll love it

• Light, low-carb wraps using zucchini in place of bread or tortillas.
• Flavor-packed filling from curry paste, curry powder, ginger and garlic.
• Soft goat cheese adds creamy richness and balances the heat.
• Mango fried rice is fruity, nutty and perfectly spiced — a delightful contrast in texture and temperature.

Ingredients

Recipe serves 2–3 as a main. Use the ingredient list exactly as written for best results.

• ▢2 pieces boneless skinless chicken breasts cut into bite size
• ▢3-4 inch zucchinis sliced lengthwise into 1/4- slices
• ▢1/4 cup olive oil divided
• ▢2 tablespoons thai red curry paste
• ▢1 tablespoon curry powder
• ▢1/2 teaspoon cayenne use less for less heat
• ▢2 cloves garlic minced or grated
• ▢1 teaspoon fresh ginger grated
• ▢1/4 teaspoon salt
• ▢1/2 teaspoon pepper
• ▢4 ounces fresh goat cheese softened
• ▢1 cups [batch coconut rice | https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/] or 3 cooked rice
• ▢1/4 cup coconut oil divided
• ▢1 red pepper chopped
• ▢1 mango peeled and chopped
• ▢1/2 teaspoon fresh ginger grated
• ▢2 eggs beaten
• ▢1 tablespoon Sriracha hot sauce
• ▢2 tablespoon soy sauce
• ▢1 teaspoon thai red curry paste
• ▢1 teaspoon crushed red pepper
• ▢1/3 cup cashews plus more for garnish
• ▢fresh cilantro for garnish

Make-Ahead tips

You can cook the rice and chop the mango and red pepper ahead of time. The curry-marinated chicken keeps well for a few hours in the fridge, so you can prep fillings in the morning for an easy dinner later.

Equipment

• Large skillet or sauté pan
• Mixing bowls
• Sharp knife and cutting board
• Vegetable peeler or mandoline for zucchini
• Spatula and tongs

Step-by-step instructions

The directions below are rewritten into clear, step-by-step instructions. The ingredient names and amounts follow the list above exactly.

1. Prepare the zucchini ribbons

1. Wash the zucchinis and trim both ends. Using a vegetable peeler or mandoline, slice each zucchini lengthwise into 1/4-inch slices until you have a dozen or so long ribbons. Set the ribbons on a plate or clean towel to drain while you prepare the filling.

2. Marinate and cook the chicken

1. Place the 2 pieces boneless skinless chicken breast cut into bite size in a medium bowl.
2. Add 1 tablespoon curry powder, 2 tablespoons thai red curry paste, 1/2 teaspoon cayenne (use less if you want milder heat), 2 cloves garlic minced or grated, 1 teaspoon fresh ginger grated, 1/4 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons of the 1/4 cup olive oil divided. Stir well to coat the chicken evenly.
3. Heat a large skillet over medium-high heat and add the remaining olive oil from the 1/4 cup. When the oil shimmers, add the marinated chicken pieces in a single layer. Cook, stirring occasionally, until the chicken is cooked through and slightly caramelized, about 6–8 minutes depending on piece size. Remove from heat and let the chicken cool slightly.

3. Assemble the zucchini, chicken and goat cheese rolls

1. Place a zucchini ribbon flat on your work surface. Spread about 1 tablespoon of the softened 4 ounces fresh goat cheese lengthwise down the center of the ribbon.
2. Add a few pieces of the cooked curried chicken on top of the goat cheese, pressing gently so the filling adheres.
3. Roll the zucchini ribbon tightly around the filling. Repeat with remaining ribbons, goat cheese, and chicken until all are used. If needed, secure each roll with a toothpick for serving.

4. Make the cashew mango fried rice

1. Heat a large skillet or wok over medium heat and add half of the 1/4 cup coconut oil.
2. Add the chopped 1 red pepper and sauté for 2–3 minutes until it begins to soften.
3. Add the 1/2 teaspoon fresh ginger grated and stir for 30 seconds until fragrant.
4. Push the vegetables to one side of the pan. Pour the 2 eggs beaten into the cleared space and scramble them quickly until just set. Mix the eggs together with the vegetables.
5. Add the 1 cups batch coconut rice or 3 cooked rice to the skillet, breaking up any clumps, and stir to combine with the eggs and pepper.
6. Stir in 1 tablespoon Sriracha hot sauce, 2 tablespoon soy sauce, 1 teaspoon thai red curry paste and 1 teaspoon crushed red pepper. Toss everything until the rice is evenly coated and heated through, about 2–3 minutes.
7. Add the 1 mango peeled and chopped and 1/3 cup cashews, stirring gently to distribute them through the rice. Remove from heat.

5. Crisp the zucchini rolls (optional)

1. If you prefer warm, lightly crisp zucchini rolls, wipe the same skillet clean and add the remaining half of the 1/4 cup coconut oil. Heat over medium heat.
2. Place the rolled zucchini seam-side down in the skillet and cook 1–2 minutes per side until the exterior takes on a light golden sear. Turn carefully with tongs to avoid tearing.
3. Remove the rolls from the skillet and place them on a plate lined with paper towel to drain briefly.

6. Plate and garnish

1. Spoon a generous portion of the cashew mango fried rice onto each plate.
2. Arrange the zucchini, chicken and goat cheese rolls alongside the rice. Garnish the rice with extra cashews and the rolls with fresh cilantro. Add an extra drizzle of Sriracha or soy sauce at the table if desired.

Serving suggestions

Serve these rolls warm or at room temperature. A crisp green salad or lightly steamed greens pairs beautifully to add a fresh contrast to the rich goat cheese and coconut rice. Leftovers reheat well in a skillet or in short bursts in the microwave.

Flavor notes and swaps

• If you want less heat, reduce the cayenne and crushed red pepper to a pinch each and use only 1/2 tablespoon of the Sriracha.
• For a nut-free option, omit the cashews and garnish with toasted pumpkin seeds or sunflower seeds.
• If goat cheese isn’t your favorite, a soft ricotta or cream cheese would create a similar creamy effect, but the tang from goat cheese is what creates the best contrast with the curry flavors.

Storage

Store any leftover rolls and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat the rice in a skillet with a splash of water or oil, and gently warm the rolls in a skillet to keep zucchini from becoming soggy.

Notes on ingredients and substitutions

• Rice: The recipe lists 1 cups [batch coconut rice | https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/] or 3 cooked rice. Use fragrant jasmine or long-grain rice prepared as coconut rice for best flavor; if using leftover cooked rice, 3 cups is a good measure to ensure a generous portion for frying.
• Sriracha: Adjust to taste or substitute with another chili sauce if desired.
• Soy sauce: Use a reduced-sodium soy sauce if watching salt intake, or tamari for a gluten-free option.

Final thoughts

This Curried Zucchini, Chicken and Goat Cheese Rolls with Cashew Mango Fried Rice recipe is built on contrasts: creamy goat cheese meets spiced chicken, crisp zucchini wraps meet warm, tropical rice. It’s approachable to make yet feels special on the plate — perfect for a family dinner when you want something a little different or for serving guests who appreciate bold, layered flavors. Enjoy the bright mango, the satisfying crunch of cashews, and the comforting warmth of curry in every bite.

Happy cooking — and if you try this, I’d love to hear how you seasoned your rice or whether you swapped any ingredients to fit your pantry.