In a large skillet, heat oil on medium. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute. Be careful not to burn the garlic. Add the wine and deglaze the pan – let it reduce to half. Add tomatoes, coconut milk, honey, tomato paste and salt and pepper. Cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.