Salmon With A Thai Curry Sauce

Name: Salmon With A Thai Curry Sauce
Ingredients: 1 pound salmon fillet (preferably wild caught), skin removed; 2/3 cups fruity white wine (like a Sauvignon Blanc); One 1/2-inch thick slice of fresh ginger; 2 tablespoons lemongrass, chopped into chunks (if you can't find lemongrass, sub a long strip each of lemon peel and lime peel); 1 cup plus 2 tablespoons thinly sliced green onion, divided; 2 tablespoons coconut or peanut oil; 3 teaspoons Madras curry powder (not Thai, I know, but it works); 2 tablespoons dark brown sugar; 1 tablespoon grated fresh ginger; 3 large garlic cloves, minced; One 14-ounce can coconut milk; 1 tablespoon fresh lime juice; 1 Thai bird's eye or jalapeno pepper, speared in several places with a knife, but left whole (use up to 4 chilis for more heat); 1 tablespoon fish sauce (plus more to taste); 1 1/2 cup peas (fresh or frozen will work); Cooked rice or rice noodles for serving; Chopped cilantro and mint for garnish