Mix powdered dry spices: Cumin, curry powder, turmeric root, salt, and paprika and set aside.
Melt coconut oil in large skillet that is 3-4 inches deep. Add minced onion, garlic, ginger root, and turmeric root, and cook on medium heat until softened but not brown.
Add tomatoes and chicken broth, and turn up heat to bring to a steady simmer. Add potatoes. Option: You may instead microwave your chopped potatoes until soft, then add them to the skillet, to make this part faster.
Add green beans, coconut milk, and chicken. Simmer for 10 minutes.
After 10 minutes, add dry spices, red curry paste, and honey or coconut sugar. Mix well, and continue cooking for 10 more minutes.
Just before serving, add cilantro and stir through. Serve curry over rice or quinoa.