To marinate the chicken put the first amount of fish sauce, oil and ginger in a bowl and combine. Add the chicken breasts and turn over in the mixture. Wash hands and let sit.
Put the crushed palm sugar and boiling water in a bowl and set aside to cool ( if it doesn't melt I like to give it 30 seconds in the microwave)
To make the salad and dressing. Put the coriander, chilli, lemon juice, sugar and water, fish sauce, garlic in the food processor (or pestle and mortar) and process till fine. Pour into a medium sized bowl. Add the chopped tomatoes, Spanish onion and cucumber to the bowl.
Then add the very finely sliced persimmon. I cut into quarters and then slice
Heat a fry pan till hot then add the chicken seal then turn down to medium and cook the chicken for approximately 10 minutes or till just cooked through. (test the thickest part of the breast . ( better still let it rest loosely covered with foil for 5-8 minutes)
Slice and serve with the Som Tum Persimmon salad
Sprinkle with peanuts and mix in extra coriander leaves and stems.
Serve this with steamed rice or noodles