Directions

1. Bring 1 C Japanese rice vinegar and 1 tsp kosher salt to a boil in a small saucepan over medium-high, stirring occasionally until salt dissolves.

2. Place 2 C chopped greens in a tall heat proof container. Pour hot rice vinegar and salt mixture over greens, pressing to submerge. Let stand, uncovered, until cooled to room temperature, about 30 minutes. When ready to serve, drain greens. (If not using greens immediately, they can be stored with liquid in an airtight container in the refrigerator for up to a week.)

3. Bring a medium pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente.

4. While pasta is cooking, heat 2 tsp chile crisp oil in a large skillet over medium-high. Add 1.5 TBSP Masi Masa Japanese Gold Curry Spice Blend; cook, stirring constantly, until fragrant, about 30 seconds. Slowly stir in 1 can coconut milk, 1 ½ tsp fish sauce, and 1 tsp light brown sugar (or honey or agave). Bring to a simmer over medium-high. Simmer, stirring often, until creamy and slightly thickened, about 3 minutes.

5. Transfer cooked pasta to sauce in the skillet. Cook over medium-high, stirring constantly, just until sauce clings to pasta but is still loose and pooling in skillet, about 1 minute. Add a splash of pasta cooking water to loosen sauce if necessary. Remove from heat; season with additional fish sauce to taste.

6. Transfer pasta and sauce to a platter; toss with desired amount of drained greens, 1 TBSP (or more!) spicy chile crisp, and fried shallots. Squeeze the juice of one lime over the top. Serve immediately with additional lime wedges.