Chefs' Recipes

Amy Chanta and Palisa Anderon’s choo chee pumpkin

Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.
Elise Hassey
4 - 6
2H 45M
3H 15M

“Mum loved pumpkin soup – the ’90s café kind with croûtons. But she never made non-Thai food at home,” says Palisa Anderson. “I reckon this is my mum’s concession to pumpkin soup.”


Red curry paste
Choo chee curry


1.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).
2.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.
3.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.
4.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.

Leftover curry paste will store in an airtight container in the freezer for up to 3 months.


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