Tahini Curry Sauce II

• 1 (5.6 oz) can of coconut milk
• 3 ounces water
• 2 - 3 tsp red curry paste (to taste)
• 2 tsp brown sugar
• 1 tsp fish sauce
• 3 - 4 tbsp tahini
• 2 cloves garlic, crushed/minced

In a lightly oiled pot over moderate-low heat, saute garlic until fragrant. Add coconut milk and water, making sure none of the garlic sticks. Add red curry paste, brown sugar and fish sauce. Stir well, making sure the red curry paste is fully dissolved. Let simmer for a couple of minutes, then add tahini. Reduce heat to low and let it bubble away, stirring occasionally for several minutes until nice and thick.