In a dry pan, roast the dried red chilies and coriander seeds over medium heat until fragrant, for about 2-3 minutes. Transfer the roasted chilies and coriander seeds to a blender or mortar and pestle. Add garlic cloves, grated ginger, peppercorns (or ground black pepper), diced red onion, turmeric, shredded unsweetened coconut, and water.

In a blender or food processor, blend or grind until a smooth paste is formed. Set aside.

Heat canola oil in a large pot over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.

Pour in the canned coconut milk.

Mix the water (or vegetable broth) with the chickpea flour, until the flour is dissolved. Add it to the pot to help thicken the curry.

Add jaggery or brown sugar, diced pumpkin (or squash), and shredded carrot. Stir to combine.

Simmer the curry on medium heat for 10-15 minutes or until the vegetables are tender, stirring occasionally.

When the vegetables are tender, break up the angel hair pasta into shorter lengths, and cook it directly in the curry. Add extra water as needed so that the pasta doesn’t absorb all of the curry sauce.

Add the bean sprouts, and salt to the curry. Stir to combine, making sure the pasta is well-coated with the curry. Cook for an additional 2-3 minutes to allow for the bean sprouts to soften.

Portion the Khao Suey into serving bowls.

Garnish each bowl with thinly sliced red onion or shallots, sliced bird's eye chili, a drizzle of chili oil (optional), crispy fried onions (optional), chopped cilantro, chopped roasted peanuts, cilantro leaves, and a squeeze of lime juice. Alternatively, you can place the garnishes in bowls on the table, allowing each person to garnish their own portion as desired.