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Toast the peanuts in a dry pan over medium heat, stirring often until turning golden.
Grind the peanuts to crumbs in a blender or spice grinder. Add the curry paste, onion, pepper and coriander and 1 tablespoon of water and blend to combine.
Heat the oil in a large pan or skillet over medium-high heat. Add the curry paste mixture to the pan. Cook stirring often for 2 minutes until fragrant.
Add the combined coconut milk and cream. Stir to combine, then bring to a boil for a couple of minutes until slightly thickened.
Add the beans and capsicum and bring back to a simmer. Cook for 1 minute.
Add the prawns and cook for 2-3 minutes until starting to curl up and turn white.
Add the rest of the ingredients - palm sugar, kaffir lime leaves, bean sprouts and half of the fish sauce. Stir and cook for a further 1-2 minutes until the prawns are fully cooked.
Add a little water if you want to thin out the sauce, then taste for seasoning. Add more fish sauce for saltiness, more palm sugar for sweetness or a squeeze of lime for zing.
Remove the kaffir lime leaves then serve immediately over rice. Add lime wedges, sliced chilli and herbs.