Heat a lidded sauté pan on medium heat on the stove top. Add the coconut oil and, once melted, the curry paste. Cook the curry paste in the oil for 1-2 minutes.
Add 1/3 the can of coconut cream and mix together, combining well. Simmer for 3-5 minutes until the curry bubbles red.
Add the remaining coconut cream, plus 1 cup of water. Also add the fish sauce, coconut sugar, lime leaves/peel and lemongrass. Bring to a simmer, stir, cover and reduce heat to low. Let simmer for 10 minutes.
Remove the lime leaves/peel and lemongrass and discard. Add the fish, scallops and bamboo shoots and stir. Cover and cook for 2-3 minutes. Turn off heat and stir in the basil.
Serve hot over rice or cauliflower rice for a grain-free option.