Rinse shrimp; pat dry with paper towels. In a medium bowl whisk together coconut milk, curry paste, and salt. Meanwhile, thaw shrimp if frozen. Pour over vegetables in cooker. In a large bowl toss together shrimp, ginger, garlic… Cover and cook on low 3 1/2 to 4 hours or on high 1 3/4 to 2 hours. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns.