Chef’s Tip: Hold the oyster with an oven mitt or kitchen towel, flat side up, cupped side down. Insert a butter knife into the oyster and twist. Then slide the tool between the shells, open and enjoy!
Place the butter, garlic, ginger, curry paste, cilantro, Thai basil, lemon zest and juice, Sriracha and fish sauce into a food processor and blend until smooth. Spoon the mixture onto a large piece of plastic wrap and roll it into a 1½" thick log and chill. Once firm, slice the butter into rounds.
Using pre-shucked fresh oysters or frozen half shell oysters, place a half-dollar-size-round of the compound butter on top of each oyster.
Preheat the grill to high. Place the oysters, cup side down, on hot grill and grill for 2 to 3 minutes until cooked. Place grilled oysters onto a serving plate, on a bed of salt, if desired, add a squeeze of lemon and enjoy with a glass of Pinot Grigio.