Bring a medium saucepan to medium low or moderate heat.
Add the olive oil followed by the shallots, garlic, ginger, thyme, all spice and yellow curry powder. Stir and cook until shallots are translucent, about 3-4 minutes.
Add the stock, lime juice and canned coconut milk. Bring the mixture to simmer and stir.
Adjust heat if needed and simmer on low to moderate heat for 15-20 minutes.
Remove the pan from the heat source. Use an immersion blender to puree the sauce (a blender would also work).
Season with salt and pepper if desired.
Enjoy!