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Slow cooker: Heat a skillet over medium heat and spray with cooking spray. Add the leeks and cook for 4 minutes. Add the curry paste and cook for 1 minute. Add the beef, garlic, and ginger and cook until the beef is no longer pink. Add that mixture to the slow cooker with the tomato sauce, soy sauce, and lime zest. Cook on low for 4 hours. Open the lid and stir in the coconut milk and lime juice. Let cook for 15 minutes longer and serve. If you are cooking this in a large slow cooker, I recommend doubling the recipe. This freezes well.
Stovetop: Heat a skillet over medium heat and spray with cooking spray. Add the leeks and cook for 4 minutes. Add the curry paste and cook for 1 minute. Add the beef, garlic, and ginger and cook until the beef is no longer pink. Add the tomato sauce, lime zest, and soy sauce. Turn the heat down to low and simmer for 10 minutes. Stir in coconut milk and fresh lime juice. Let cook for 2 more minutes.
Serve topped with fresh basil and more lime juice, soy sauce, or Asian hot sauce to your tastes. This is delicious as a lettuce wrap, served over rice or cauliflower rice, or served with rice noodles and vegetables.