- Grill shrimp from frozen, approximately 3 minutes each side.
- While shrimp is grilling, in a pan sauté curry mix with 2 tablespoons of avocado oil until fragrant. Remove from heat and let cool to room temperature.
- Mix curry paste with sour cream.
- Cut lemon into wedges.
- When shrimp is finished, place on platter. Serve with Thai curry crema and garnish with lemon wedges and Thai basil leaves.
Ingredient availability varies by location*