Heat the coconut milk to a boil, but don't boil it. Add the curry powder, mix thoroughly, and let stand under the lid while you cook the rest.
Cook the noodles in a large amount of boiling salted water according to the instructions on the package, reducing the cooking time by 1 min. Flip into a colander, rinse with cold water if necessary, and let the noodles dry.
Peel the garlic, crush it and chop it finely.
Cut the chili peppers in half lengthwise. If you like very spicy food, leave the seeds and partitions, remove only the stalk. If you don't like it, remove everything using a small sharp knife.
Slice the chili pulp into thin half-rings. Drizzle with oil, add a little salt and mix.
Mix the garlic with the chili peppers.
In a large skillet over high heat, heat a little oil, add the chili and garlic. Fry for 30 seconds.
Pour in the coconut milk and curry. Add seasoning.
After 30 seconds, add the spaghetti and warm it up, stirring for 30-60 seconds.