Butternut squash and prawn curry with noodles

Name: Butternut squash and prawn curry with noodles
Ingredients: 75ml/2½fl oz vegetable oil; 50g/1¾oz ready-made red curry paste from a jar; 1 tbsp palm sugar or brown sugar (available from Asian supermarkets); 1 medium butternut squash, peeled, seeds removed, cut into large chunks; 1 large sweet potato, peeled, cut into large chunks; 1 x 400ml/14fl oz tin coconut milk; 90ml/6 tbsp coconut cream; ½ tbsp fish sauce (nam pla); 2 sticks lemongrass, bruised; 1 tbsp lime pickle from a jar (available from supermarkets and Asian supermarkets); 250g/9oz raw king prawns, peeled and de-veined; 250g/9oz egg noodles, cooked according to packet instructions; 55ml/2fl oz vegetable oil; 50g/1¾oz red chilli, thinly sliced; 50g/1¾oz garlic, thinly sliced; 50g/1¾oz shallots, thinly sliced; 50g/1¾oz beansprouts, picked and washed; small bunch coriander, leaves only; small bunch of basil, leaves only