In large dry skillet or wok, toast cashews over medium-high heat until fragrant, 1 to 2 minutes. Transfer to cutting board; coarsely chop. Set aside.
In same pan, heat oil over medium heat; cook garlic for 30 seconds. Add curry paste; cook, stirring often, for 1 minute. Stir in coconut milk and water; bring to boil over high heat. Reduce heat to medium; simmer, stirring occasionally, for 5 minutes. Stir in lime zest, lime juice, brown sugar, salt (if using) and bok choy; cook, stirring occasionally, for 5 minutes. Add noodles; cook, gently stirring, until warmed through and curry is slightly thickened, 3 to 5 minutes.
Divide among serving bowls; sprinkle with carrot and cashews. Garnish with basil and lime wedges (if using) and serve with Château des Charmes 2014 ‘Old Vines’ Riesling, Estate Grown & Bottled.