Cut the bamboo shoots in half, discard the tough ends and set the shoots aside. Combine the coconut milk and curry paste in a large wok or pan with ½ cup of water. Bring to a boil, stirring occasionally. Add the onion and kaffir lime leaves and allow to boil for 3 minutes. Add the potato and pumpkin to the wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum, cumin, ginger, dill, and zucchini and simmer for another 5 minutes. Add ½ cup of water if the curry is too thick. Add the bamboo shoots and the basil. Add the lime juice and sugar and taste for seasoning. Serve with steamed rice*.