• Boil pasta to al dente according to instructions. Drain and set aside.
• (Optional) If you plan to cook the baked version, preheat oven to 220 degrees C (430 F).
• Heat oil in a nonstick skillet over medium heat. Add green curry paste and stir until combined with the oil and oil is bubbling.
• Add flour and cook, stirring until the flour is incorporated evenly and forms a paste, 2 to 3 minutes.
• Slowly blend in coconut milk, whisking as you pour, so that the liquid fully incorporates with the curry paste and forms a thin paste. Add the rest of the coconut milk and the fish sauce. Stir and cook for 2 minutes, until the paste is evenly mixed and can coat a spoon. Add salt and mix well.
• (Optional) Stop heat and add mozzarella cheese. Mix a few times until cheese is melted. (Skip this step or replace mozzarella with vegan cheese to cook a vegan dish.)
• Add the cooked pasta to the skillet and mix well.

To cook baked version

• Transfer the pasta and sauce to four small baking dishes (or one big baking dish).
• Spread a thin layer of mozzarella cheese and scatter panko on top (or only use panko if you’re cooking a vegan dish).
• Bake on the middle rack at 220 degrees C (430 F) until the cheese is melted and the panko turns golden brown, about 10 minutes.
• Allow to cool for 5 minutes and serve immediately.

To cook the stove-top version

• Heat the mac and cheese over medium low heat. Bring to a boil and cook until the sauce has thickened a bit, about 2 minutes.
• Transfer the mac and cheese to serving plate and garnish with Thai basil (or cilantro).
• Serve warm.