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Warm coconut cream over medium until it just boils. Adjust heat and maintain a gentle boil for 6 minutes. Add curry paste and dissolve into the coconut cream. Add coconut milk, fish sauce, and sugar. Stir well. Adjust heat to a gentle boil and cook for 8 minutes. Taste and adjust the seasoning with a little more fish sauce, sugar or curry paste. Add shrimp, half the basil and 1 half of the lime juice. Cook for 2 minutes. Remove from heat and stir in remaining basil and lime juice. Serve over rice.
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