Cook pasta as per packaging instructions. Drain, reserving 1/2 cup of pasta water, then set aside.

In a skillet set over medium heat, add the butter, along with the ginger and garlic. Cook, stirring for about 1 minute.

Sprinkle the flour over top and cook, stirring for another minute. Add the curry paste and stir to blend it in.

Add/whisk in the coconut milk and lime leaf. Allow to come to a gentle bubble, stirring well to combine.

Pour the milk in, then turn off the heat and add basil.

Stir in all of the cheeses until nice and creamy/smooth. If sauce is too thick, add in pasta water little by little until you get your desired consistency. Taste the sauce and season to your liking with salt or pepper, if needed.

Add the pasta into the cheese sauce and stir to coat. Top with peanuts, lime wedge, cilantro and bird's eye chillies and serve immediately.