Prepare the broth 

In a saucepan, add the olive oil and slowly increase to medium heat. Finely slice the lemongrass and put it into the saucepan. Add the green curry paste. Finely chop the Thai basil and add it into the pan as well. Cook all the ingredients for 5 minutes making sure to continuously stir to avoid them from catching. Add enough water to your saucepan to barely cover the ingredients and simmer for 20 minutes. Once done, remove the broth from your hob and keep warm.

Cook the chicken 

Once the ingredients for the broth have been prepared as described above, add the 4 chicken breasts to your saucepan with the simmering broth and poach the breasts for 20 minutes. Remove the chicken breast from the broth and keep them warm on a covered plate or dish. Keep the broth in the pan. Cut your poached chicken breast into thin slices lengthwise.

Prepare the garnishes 

Thinly slice the avocados, red onion and red pepper. Wash the herbs and finely chop them. Rinse and dry your red beans.

Make the sauce 

Put your remaining broth back on your hob at a low temperature. Add 1 tablespoon of corn starch into the broth and stir to dissolve. The sauce should become slightly thicker and have a shiny, velvety finish.

Build your tacos 

Place a tortilla into a hot pan with some butter. Leave for a minute or two on each side until slightly coloured.