In a blender or food processor, combine the dried shrimp, ginger, and coconut milk. Bloen to make a thick paste; set aside.

In a large skillet over medium heat, heat the coconut oil until hot. Add the shallots and bay leaves. Cook, stirring occasionally, until the shallots are golden, about 6 minutes. Add the paprika and turmeric and cook, stirring, for 1 minute. Add the tomato paste, shrimp paste mixture, salt, and 1/4 cup of water; stir well. Add the shrimp.

Cook the mixture over medium heat until the shrimp are cooked through and turn pink, about 5 minutes, taking care to avoid over-cooking the shrimp, as they will continue to cook after being removed from the heat. Remove the skillet from the heat. Allow to sit uncovered for carryover heat to cook the shrimp through, about 10 minutes. Remove the bay leaves and serve.