1 cup homemade fish stock or bottled clam juice
1 cup canned coconut milk
1/2 cup Coco Lopez
2 garlic cloves, crushed
2 tablespoons chopped fresh ginger
1/2 cup minced scallions
2 tablespoons chopped lemon grass (optional)
2 tablespoons curry powder
2 tablespoons light soy sauce
1/2 teaspoon dried red pepper flakes

Combine all ingredients in a medium-size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes, stirring occasionally. Remove the pan from the heat and strain the sauce through a sieve, pressing as much of the sauce through as possible. Return the sauce to a clean saucepan, serve warm.