Nah man you got to repeatedly scoop mounds of that stuff into the coconut milk you've got turning oily in the pan. Mash it, crush it, let it all become a lovely even color before dropping the meat in.
I love it all green red yellow massaman panang gimme gimme gimme.
Kaffir lime leaves are perfect for a small bite, shred 'em and drop 'em in that panang beef you're making woooohooo.
Ok now you guys did it I'm going out for Thai food tonight... pad see ew, pad woon sen, again and again, never to end.