1. Whisk coconut milk, lime juice, zest, curry paste, and fish sauce in medium bowl.

2. Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored, 3 to 4 minutes. Reduce heat to medium and continue to cook until syrup is golden amber, 1 to 2 minutes longer. Quickly remove saucepan from heat and whisk in coconut-red curry mixture. Return to medium heat and cook, whisking constantly, until caramel has dissolved and sauce has thickened, about 6 to 7 minutes. Transfer 1/2 cup sauce to medium bowl to use for grilling. Set aside remaining sauce for serving.

Yield: 1 cup