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Preheat oven to 180°C. Place pumpkin on a piece of foil, drizzle with oil and season to taste. Enclose pumpkin in foil, place on an oven tray and roast cut-side up until pumpkin is soft but still holds its shape (2 hours). Increase oven temperature to 200°C. Unwrap pumpkin, return to oven and roast until browned and golden (30 minutes).
Meanwhile, for curry paste, place chillies and 1 tsp salt in a large mortar and pestle and pound until crushed. Add remaining ingredients and pound to a paste. Refrigerate until ready to use. Makes 400gm.
For choo chee curry sauce, heat oil in a large wok over high heat. Add 70gm curry paste and stir-fry until fragrant (3 minutes). Add coconut cream, fish sauce and palm sugar; adjust seasoning to taste. Reduce heat to medium and simmer until thickened (10-12 minutes). Keep hot until ready to serve. Makes 380ml.
Place pumpkin on a serving plate and pour over choo chee curry sauce. Scatter with shredded makrut leaves and drizzle with extra coconut cream, to serve.