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Spicy Curried Zucchini, Chicken and Goat Cheese Rolls with Mango + Cahsew Fired Rice
A delicious mix of flavours and textures, with a spicy twist
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●spatula
- ●wooden spoon
- ●stove
📝 Preparation Steps
1
*At least ⏱️ 30 minutes before grilling, soak your skewers (if they are bamboo) in water for ⏱️ 30 minutes to prevent them from charring.
2
Combine 3 tablespoons olive oil, thai red curry paste, curry powder, cayenne, garlic, ginger, salt and pepper in a medium bowl. Add the chicken and toss well, making sure the curry mixture completely coats the chicken. Let this sit while you prep the zucchini.
thai red curry paste1 teaspooncurry powder1 tablespoongarlic (minced or grated)2 clovesfresh ginger (grated)1 teaspoonteaspoon fresh ginger (grated)1/2
3
Brush the slices of zucchini with the remaining olive oil on both sides. Season with salt and pepper. Set aside.
4
Preheat the grill to medium high.
5
While the grill preheats make the mango fried rice, heat a large skillet over medium-high heat. Toss in the cashews and dry toast them for about ⏱️ 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
[batch coconut rice | https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/] or 3 cooked rice1 cupsmango (peeled and chopped)1
6
Add 1 tablespoon of oil and the red pepper. Cook for 3 to ⏱️ 5 minutes, until the red pepper is seared. Add the garlic, ginger, and red pepper flakes, and toss for ⏱️ 30 seconds or so, being careful not to burn. Remove the veggies from the pan and place on the plate with the cashews.
red pepper (chopped)1crushed red pepper1 teaspoongarlic (minced or grated)2 clovesfresh ginger (grated)1 teaspoonteaspoon fresh ginger (grated)1/2
7
Add another tablespoon of oil to the pan. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to a bowl. Break the eggs up with a wooden spoon or spatula.
eggs (beaten)2
8
Add 1 more tablespoon of oil to the pan and about half of the rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about ⏱️ 3 minutes, tossing often, until warmed through.
9
Add the soy sauce, hot sauce and red curry paste, and toss. Cook for another ⏱️ 3 minutes, until the rice has browned sufficiently. Add the veggies back in and the cashews and mango. Cook just until mangos are heated through. Keep warm on the stove while you grill the chicken and zucchini.
soy sauce2 tablespoon[batch coconut rice | https://www.halfbakedharvest.com/easy-chicken-fajitas-with-thai-mango-slaw-and-coconut-rice/] or 3 cooked rice1 cupsmango (peeled and chopped)1
10
When ready to grill, place the chicken onto the skewers (or if you do not have skewers you can place the chicken in foil or cook on the stove).
11
Grill the chicken for ⏱️ 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks. While the chicken is grilling grill the zucchini for about ⏱️ 4 minutes on each side, or until tender. You may also use a grill pan to do this.
12
Once done remove everything from grill. Then spread the softened goat cheese all the way down one side of the zucchini. Place once piece of chicken on one end of the zucchini, right on top of the goat cheese and then roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.
fresh goat cheese (softened)4 ounces
13
Serve the warm rice in a bowl and top with 3 or 4 warm zucchini rolls. Garnish with cilantro and more cashews.
fresh cilantro (for garnish)
Nutrition Facts
calories
413 kcal
fat Content
27 g
serving Size
4 g
fiber Content
2 g
sugar Content
5 g
sodium Content
590 mg
protein Content
10 g
cholesterol Content
63 mg
carbohydrate Content
34 g
saturated Fat Content
13 g
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