Combine coconut milk and curry paste in a medium-size pot. Bring to a boil, then lower heat to maintain a steady simmer. Cook for 10-15 minutes or until reduced by one half. Set aside.
Bring a large pot of water to a boil. Add 1 teaspoon salt and angel hair pasta. Stirring frequently, cook for 3-4 minutes or until noodles are al dente.
Once noodles are cooked, drain well and drizzle with the olive oil. Toss with 2 forks to coat pasta with oil. Transfer to a medium-size bowl and add the coconut milk/curry mixture. Toss again with forks till noodles are coated then cover lightly with plastic wrap and set aside. Allow to sit for 30 minutes before serving for the pasta to absorb liquid. Taste and add a pinch of sea salt if needed.
See notes in post for ingredient substitutions. Calories do not include dressing. See the Asian Honey-Sesame Salad Dressing post for that nutritional information.