Half-fill a wok or a steamer pan with water, cover and bring to the boil over a medium heat.
Mix the curry paste, chicken, coconut milk, eggs and fish sauce together. Place a few basil or spinach leaves or shredded cabbage in the bottom of each of 4 individual bowls.
Spoon in the chicken mixture until three-quarters full. Place the bowls in a traditional bamboo steamer basket or on a steamer rack inside the wok. Cover and steam for 15–20 minutes.
Meanwhile, mix the flour and reserved coconut milk in a small saucepan until smooth. Stir and cook over a medium heat for 2–3 minutes or until thick. Spoon a little over the steamed chicken.
Sprinkle with the kaffir lime leaves and chilli slices, and serve.