Pork and Pineapple Coconut Curry

Ingredients

• 2 pounds well-trimmed boneless pork shoulder, cut into 1-inch chunks
• 1/4 cup kosher salt
• 2 cups unsweetened coconut milk
• 1/4 cup Thai red curry paste
• 2 tablespoons creamy peanut butter
• 1 medium sweet potato, peeled and cut into 1-inch chunks
• One 1 1/2-inch piece of fresh galangal or ginger, peeled
• 3 lemongrass stalks, inner bulbs only, halved and crushed with a rolling pin
• 1 teaspoon Thai shrimp paste or 2 minced oil-packed anchovies
• 5 ounces Thai eggplants, cut into wedges, or 1 small eggplant, cut into 1-inch dice (2 cups)
• 3 Thai chiles, seeded and minced
• 8 ounces fresh pineapple, cut into 1/2-inch chunks (1 1/2 cups)
• 1 cup loosely packed basil leaves

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