Peel and finely chop the apple. Heat 2 tablespoons sunflower oil in a sauté pan over medium heat. Add the apple, minced garlic, and sliced onions. Sauté gently without browning until the moisture evaporates completely.
Sprinkle with coconut powder, stir in the green curry, pour in the liquid cream, add the cracked Sichuan pepper, and mix thoroughly for a fragrant sauce.
Meanwhile, blanch the frozen peas in boiling salted water until crisp-tender. Drain and set aside.
Peel the prawns, leaving the tail ends intact for presentation. Add them to the sauce, stir gently, and season with fine salt and additional Sichuan pepper if needed.
Simmer uncovered for 15 minutes to meld the flavors. Garnish with fresh cilantro sprigs and the peas.
Serve piping hot with fragrant Thai rice for an authentic touch.
