Peel and finely chop the apple. Heat 2 tablespoons of olive oil in a sauté pan, add the apple, garlic and onions to gently sauté without colouring, until there is no more water.
Powder with coconut, add the green curry, pour in the cream, add Sichuan pepper and mix thoroughly.
Cook the peas in a little boiling salted water, keep it crunchy. Drain, set aside.
Peel the prawns, keeping the end of the tail, add them to the sauce, stir and check the seasoning before salting if necessary and if necessary add Sichuan pepper.
Let simmer uncovered for 15 minutes. Garnish with fresh cilantro and peas.
Serve very hot.
Served with Thai rice.
