Why did my curry sauce with coconut milk highly reduced and got burnt from the sides and the bottom?

I tried to make the curry sauce with coconut milk from my list of the indian bengali recipes. I used three tbsp of butter, one medium onion chopped, four cloves garlic chopped, two whole tomatoes chopped, one tbsp of the bengali curry paste, one cup of the broth, some of the fresh vegetables I had and meat, and about one medium sized can of the coconut milk. The curry became so thick that by the time I brought it off the stove burner it was absolutely dry and burnt by the side and the bottom. I am so disappointed. Will you help me with the recipe please? Looking forward to some helping responses.

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