Preheat the oven to 200C/400F.
In a medium bowl mix Thai green curry paste, chopped red chillies, chopped garlic,chopped ginger, juice and zest of 1/2 lime and coconut milk, then pour in a large roasting pan. It should barely cover the bottom of the roasting pan, approximately 1/3 of an inch up the sides.
Lay the overlapping sweet potato slices directly in the pan with coconut milk and spice mixture, salt and sprinkle with chopped coriander/cilantro. Bake in the oven for 15-20 minutes until tender.
While the sweet potatoes are baking, mix Thai green curry paste, chopped chillies and garlic in a small dish to make a paste. Salt the salmon and spread the paste on the salmon. You should have no more than 1/4 tsp of the paste per fillet.
When the potatoes are tender, take out of the oven and lay the salmon on top of the potatoes and arrange tenderstem broccoli around, salt the broccoli and drizzle with remaining lime juice and zest over the entire pan.
Return to the oven and bake in the oven for 10 minutes.