Heat the oil in a deep frying pan and add the basil. Cook for a minute until the basil darkens in colour and stir in the chicken for approximately 4 minutes to brown on each side.
Add the red curry paste with the capsicum and kaffir limes leaves and cook for a further 4 minutes.
Add the coconut milk, fish sauce, water, lime juice and lychees and slowly bring the pan to the boil. Reduce the heat to simmer for 10 minutes. Add the sugar snap peas and cook for a further 5 minutes before serving.
Serve with brown rice or quinoa with a generous handful of fresh coriander over the top.