Boil water in a pot and add lemon grass. Mix the curry powder and ISR before adding into the pot.

Reduce heat, cover the pot and simmer for 5 minutes.

Mash the sardine and add them into the pot and stir. Add anchovy stock cube, stir until dissolved.

Let the sauce simmer for 5 minutes before adding coconut milk. Stir well, taste and add seasoning if necessary.

The sauce must not be too thick nor too thin.