Cut pork, beef and chicken separately diagonally to the fiber about 1cm wide and 4cm long strips.
From the thicker layer on top of the coconut milk four tbsp. In a saucepan, gently bubble in about 1 minute over medium heat, pour in massaman curry paste and stir well. Add beef, 1/8l water and remaining coconut milk and gently simmer over medium heat for about half an hour with the lid half open.
Meanwhile, remove peel from ginger and cut into thin strips. Remove peel from pickled garlic, cut into slices and set aside.
Add chicken and pork strips, fish sauce and palm sugar to beef form and gently toss over medium heat for 10 minutes. Arrange in a baking dish, spread garlic slices and ginger strips evenly over the curry dish.
Tip: If you don’t like pickled garlic or don’t have any at the moment, you can simmer 1 tbsp. juice of a lemon in the curry dish. Next you have no garlic flavor, but the slightly sour nuance that the pickled garlic would also cause.
Dish is enough for 4 to 6 people
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