In a large bowl, toss the goat meat with curry powder, all-purpose seasoning, garlic, ginger, and a pinch of salt. Let marinate for at least 30 minutes.,Heat the vegetable oil in a large pot over medium heat. Add the marinated goat meat and brown it on all sides, about 5–7 minutes.,Add the chopped onion, bell pepper, and fresh chilies (if using) to the pot. Cook for 3–4 minutes until the vegetables are softened.,Pour in the beef broth and coconut milk, then stir in the thyme. Bring to a simmer and let cook for 1-1.5 hours, or until the goat meat is tender and the sauce has thickened.,Meanwhile, cook the noodles according to the package instructions. Drain and set aside.,Once the goat meat is tender, add the cooked noodles to the curry sauce, tossing them to coat in the sauce and flavors. Let it simmer for 5–10 minutes to combine.,Serve the curry goat noodles in bowls, garnished with chopped scallions.