Make the pickled fresno. Combine thinly sliced fresno with ¼ cup boiling water, ¼ cup rice vinegar, ½ teaspoon sugar, and ¼ teaspoon salt. Stir until the sugar and salt have dissolved. Let sit for 30 minutes.

Prepare the crispy shallots. Combine the thinly sliced shallots and ½ cup oil in a medium saucepan. Cook the shallots over medium-low heat, stirring frequently until the shallots are golden brown, about 20-25 minutes. Remove the shallots with a slotted spoon and drain the excess oil on paper towels. Set aside.

Heat ¼ cup oil in a large saucepot over medium heat. Add the chopped onion and saute until softened, about 5-6 minutes. Add 4 minced garlic cloves, 1 tablespoon minced ginger, and 1 tablespoon minced lemongrass and saute 1 more minute.

Add 2 teaspoon tomato paste and the spices (curry powder - red pepper flakes) to the onion mixture, stirring to combine. Caramelize the paste, cooking for about 2 minutes. Add the potatoes, cauliflower, 2 cups vegetable broth, and 2 cups coconut milk. Cover the pot and bring it to a boil. Reduce heat to medium-low and simmer for 15 minutes or until the vegetables are tender.

Add 1 cup chickpeas, kale, 1 tablespoon fish, 1 tablespoon soy sauce, and 1 ½ tablespoon honey. Season the curry with salt and pepper.

Serve the curry with rice and top with pickled fresno, crispy shallots, fresh mint, and fresh cilantro. Squeeze fresh lime juice and serve immediately.